QUINOA - HIGH PROTEIN, GLUTEN-FREE

‘QUINOA – High Protein, Gluten Free’ by Beth Geisler with recipes by Jo Stepaniak.  NEW!

Cultivated in the Andes around 3000 BC, Quinoa (pronounced "KEEN-wa") offered the South American Incas a high protein, vitamin and mineral rich food source. Popular for its mellow, nutty flavour and endless versatility, quinoa grows at high or low elevation, in dry conditions and can be cultivated in low nutrient soil. It is a high-protein, hypoallergenic, gluten-free grain that is exceptionally rich in vitamins and minerals - and lower in carbohydrates than other whole grains.

Delicious in both sweet and savoury dishes, today the United Nations views quinoa as a sustainable solution for hunger across the globe, calling it the "ancestral gift from the Andes to the World".

This book is packed with fascinating information about quinoa's history as well as practical tips for using many forms of quinoa. It contains 12 recipes ranging from soups to casseroles to salads, burgers and desserts. Find out why quinoa is such a boon for people with celiac disease and gluten sensitivity. Explore the may forms of quinoa and how to use them - there are endless possibilities!