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QUINOA (The Basic Recipe) Yields: 4 cups

This light and wholesome grain may be prepared quickly and easily with this basic method.

2 cups water 1 cup quinoa

Rinse quinoa thoroughly, place quinoa and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed (10-15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent.

QUINOA (WITH A GOURMET TOUCH) Yields: 8 cups

Quinoa may be cooked as is or toasted. Toasted quinoa is light with a rich flavor. Quinoa is not enhanced when pressure cooked or cooked in cold water.

4 cups water 2 cups quinoa

1/8 to 1/4 teaspoon sea salt

Place water and sea salt in a 2 quart sauce pan and bring to a rapid boil. While water is heating place quinoa in wok or thin steel pan (cast iron is not advised) and, while stirring continuously with a wooden spoon, toast for about 10 minutes or until the color is a shade deeper and the quinoa emits a delicate fragrance. Add toasted quinoa to boiling water, cover, reduce to simmer and cook until all of the water is absorbed (15-20 minutes). Remove from stove and allow to sit 5-10 minutes before serving.

Variations: for a richer, nutty flavor toast quinoa in 1 teaspoon unrefined oil. For a heartier flavor saute a pressed garlic clove and then toast the quinoa.

4 cups water 1 cup unroasted buckwheat

1/8 to 1/4 teaspoon sea salt 1 cup quinoa

Place the water and sea salt in a 1 1/2 quart saucepan and bring to a boil. While water is heating, place buckwheat in a wok or skillet and toast, over a high flame while stirring constantly, until it turns a shade darker in color, about 10 minutes.

When water is boiling, add quinoa first and then SLOWLY add the buckwheat or the water will bubble over the pot. Reduce the heat to low, cover and allow to simmer until all of the water is absorbed

(15-20 minutes). Remove from heat and allow to stand for 5-10 minutes. With a damp wooden spoon, gently mix the grain from top to bottom while still in the pot. Cover again and allow to sit for 5-10 minutes before serving.

TABOOLI Serves 4

Tabooli, a mid-eastern salad made of bulgar wheat is light, refreshing, and well suited to warm weather. Try it with quinoa for a delightful new taste.

2 cups quinoa, cooked 1/2 teaspoon basil

1 cup chopped parsley 1/2 cup lemon juice

1/2 cup chopped scallions 1/2 cup olive oil

2 tablespoons fresh mint or sea salt and pepper

1 teaspoon dried mint whole lettuce leaves

1 clove of garlic, pressed 1/4 cup olives, sliced

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend.

Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serve.

QUINOA AND TOMATO SOUP Serves 6

1 tablespoon unrefined oil 1 cup tomato, chopped

1 teaspoon fresh cilantro 6 cups stock (chicken,

(coriander), minced fish or vegetable))

1 clove garlic, pressed 1/2 cup quinoa

1 onion, diced scallion for garnish

1/2 green pepper, chopped 1/4 cup cheese, grated

2 stalks celery, chopped

Heat a 2-quart soup pot. Add oil and saute cilantro, garlic, onion, pepper, celery, and then tomato. Add salt and pepper. Add stock and bring to a boil. Add quinoa and return to boil. Cover. Reduce heat and simmer for 45 minutes. Garnish each bowl with scallion and cheese. Serve hot.

ALMOND COOKIES Yields: 1 1/2 dozen

1 cup almond butter (or tahini or 1/3 cup water

peanut butter) 1 cup spelt flour

1/2 cup maple syrup or honey 1 cup quinoa flour

1/4 cup unrefined sunflower or 1/2 teaspoon sea salt

safflower oil 1/2 cup toasted almonds, 1 teaspoon vanilla chopped

9 whole almonds

Preheat oven to 375 F. In a small bowl blend almond butter, sweetener, oil and vanilla. Sift together flours and salt; add almonds and combine with almond butter mixture. Using your hands form into small cookies and place on an oiled cookie sheet. Press each cookie with the tines of a fork. Cut almonds in half and press one (cut side up) into each cookie. Bake for 12-15 minutes or just until browned.

As quinoa is high in protein it makes an ideal infant cereal. The proportions for the recipe below yield a soft cereal ideal for a baby's first food besides breast milk. By increasing the water in the recipe below you can create a quinoa "milk" for bottle feeding.

1 cup water 1/4 cup quinoa flour, toasted

Bring water to boil in a small sauce pan. Stir in flour with a whisk until smooth. Cover, place on a flame distributor and cook for 20 minutes.

MEDITERRANEAN QUINOA SALAD Serves 4

1 1/4 tablespoon olive oil 1 garlic clove

6 mushrooms, minced 2 1/2 cups cooked quinoa

3 scallions, minced 1/4 teaspoon sea salt

1/2 large red bell pepper, minced romaine lettuce leaves

Heat 2 teaspoons of the olive oil in a medium skillet over moderate heat. Add the mushrooms, scallions, red pepper, and garlic. Cook, stirring occasionally until softened, 2 to 3 minutes. Transfer to a serving bowl; add the cooked quinoa and toss with the remaining olive oil. Season with sea salt, then place in the refrigerator until chilled. To serve, line a plate with the romaine and mound the quinoa on top.

For a complete variety of 120 recipes, see:

QUINOA, the SUPERGRAIN, Rebecca Wood, Japan Publications Inc., 1989