Is it some kinda seed or sumthin?
sd72 wrote:
Yes, it's a tiny seed, but it's eaten as a grain or starch (kind of like rice). I cook it up in my rice cooker, and it has a similar texture, but a rich, nutty flavor. It has far more protein then any other grain, and is high in Omega-3s and anti-inflammatories. Twice as much calcium as whole wheat, and more flavonoids then cranberries or lingonberries. Probably the healthiest (and tastiest) grain you can eat.
The name is pronounced KEEN-wah.
good stuff. ancient grain getting popular again.
frankj1 wrote:
Yes, it is getting popular. My local Costco's has been out for 6 months, and the manager says that it's been constantly back-ordered. I have to pay a little more for it at Trader Joe's, but still cheaper then a health food store or online.
dpnewell wrote:
nice in a cold quinoa salad, has that chewy thing like (but better than) bulgar in tabouli. good call.
I need to get some of this and try it
engletl wrote:
If you try some, make sure you rinse it very well, before cooking. There's a bitter coating on the seed that makes it taste funky, if not rinsed first (you'll need a very, very fine strainer as the seeds are tiny).
not a matter of "if" but when
thanks for the info
Have it often as a vegetarian. To turn in my man card, I will be having it tomorrow at a dinner for the poet laureate....
jimbud wrote:
Who cares about the man card? It's good stuff and good fo' ya, 'nuff said!
I have to admit though, when my wife first made it, I took a bite and said, "Nah, not for me!" but have changed my tune since then. I could eat it every week now.
^I think the "man card" thing had more to do with the poet laureate dinner.
Oopsie! Guess I misread it. 🤦
ok, I'll try it too
