"John Misrahi" > writes:

>Quinoa is pretty good as a rice 'substitute' as well.

Actually quinoa is far more nutritious than rice.

[KEEN-wah]
Although quinoa is new to the American market, it was a staple of the ancient
Incas, who called it "the mother grain." To this day it's an important food in
South American cuisine. Hailed as the "supergrain of the future," quinoa
contains more protein than any other grain. It's considered a complete protein
because it contains all eight essential amino acids. Quinoa is also higher in
unsaturated fats and lower in carbohydrates than most grains, and it provides a
rich and balanced source of vital nutrients. Tiny and bead-shaped, the
ivory-colored quinoa cooks like rice (taking half the time of regular rice) and
expands to four times its original volume. Its flavor is delicate, almost
bland, and has been compared to that of COUSCOUS. Quinoa is lighter than but
can be used in any way suitable for rice €” as part of a main dish, a side
dish, in soups, in salads and even in puddings. It's available packaged as a
grain, ground into flour and in several forms of pasta. Quinoa can be found in
most health-food stores and some supermarkets.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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Sheldon
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"Life would be devoid of all meaning were it without tribulation."