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    Quinoa Recipes: The Complete Cookbook for the Grain Free Diet
    Quinoa Recipes: The Complete Cookbook for the Grain Free Diet
    Quinoa Recipes: The Complete Cookbook for the Grain Free Diet
    Ebook54 pages27 minutes

    Quinoa Recipes: The Complete Cookbook for the Grain Free Diet

    By Karen Follett

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    About this ebook

    Quinoa Recipes: The Complete Cookbook For The Grain Free Diet Nutrition Made Easy Using Quinoa Recipes "Quinoa Recipes: The Complete Cookbook for the Grain Free Diet" is a great book for the individuals that cannot eat grain or choose not to eat it for whatever reason. The author has put together a collection of recipes that are not only easy to prepare but are pretty tasty as well. As more and more individuals become knowledgeable of quinoa and the benefits they seek various ways to prepare and consume it. This is where this books fits in. it is a wonderful way to try out some old recipes with a unique twist. Quinoa has been used for years for both nutritional and medicinal purposes and is just now making a comeback as an important source of nutrients. This book also helps the individual that knows nothing at all about quinoa to not only learn what it is but also to learn how long it has been used by humans and for what purpose it was used and how it being used today
    LanguageEnglish
    PublisherHealthy Lifestyles
    Release dateMay 15, 2017
    ISBN9781631879616
    Quinoa Recipes: The Complete Cookbook for the Grain Free Diet

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      Book preview

      Quinoa Recipes - Karen Follett

      Quinoa Recipes

      The Complete Cookbook For The Grain Free Diet

      By: Karen Follett

      Copyright © 2013 Karen Follett

      All rights reserved.

      What Is Quinoa?

      About the Grain

      Its scientific name is Chenopodium quinoa, and it has recently gained popularity as a grain of high nutritional value.

      Quinoa is an annual plant which is a type of weed related to the goosefoot family. It is also closely related to the family of plants that includes spinach, table beet, and sugar beets and is susceptible to the same issues as these crops while growing. Unlike grassy grain plants, the quinoa has broadleaf and is not a legume but has a similar structure to buckwheat.

      It is a remarkably efficient plant to harvest and just one pound of seeds is enough to harvest a whole acre of the crop. This was able to sustain an Andean family of ten for a whole year.

      Quinoa History

      The origins of Quinoa date back over 3,000 to the ancient Incan civilizations of South America. The indigenous tribes in the Andes area of Peru, Colombia, Chile, and Bolivia used it as a staple grain in their diet.

      It is one of the few grains that is able to survive the high altitudes of the region and the harshness of the Andes climate. This area is subject to intense sun, drought, and occasional frost as well. All of these conditions the hearty grain was able to withstand for thousands of years. Its strength was admired by the Ancient Incans who called it mother grain and treated its harvest with religious reverence.

      During the 16th century Spanish invaders came to the Andes region and forbid the growing of quinoa which was seen as Indian food. They favored the assimilation of the savage natives into their culture and so corn and potatoes took quinoa’s place. However, the grain endured and grew in the wild so that we could enjoy it today.

      The modern popularity of quinoa can be traced back to the 1970’s when Oscar Ichazo, a Bolivian spiritual teacher, encouraged students to eat the grain as an aid to meditation. This began its rise

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