Useful extras
October 05, 2009
Explore ancient grains
Challenge Yourself for: 24 Hours
So-called “ancient grains” such as millet, quinoa, amaranth, spelt, and teff are experiencing a comeback these days. Some people like ancient grains for their rich flavors. Others like them because they offer great nutritional value: quinoa is high in protein; amaranth, while technically not a grain, has twice as much iron as wheat; And still others appreciate them for the variety they offer: spelt, for example, is often used as a substitute for wheat. Challenge yourself to explore one of the ancient grains that’s new to you: learn how to cook it and pair it with other dishes you currently enjoy. Look for ideas in your favorite vegetarian cookbooks or online.
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I don’t know where to get ancient grains.
I have been using quinoa for a while and have picked up some REALLY tasty recipes that showcase this amazingly healthy and tasty grain. In fact, I have a quinoa salad in my fridge right now! Yum!!
I’ve been eating quinoa,amaranth,and millet for years. They taste great, are easier to cook than more modern grains,and are more versatile. My only problem is finding them in local stores so I can use my MountainState card to buy them!
quinoa is also a good breakfast food! i like it in the morning with berries and a little maple syrup
Quinoa is perfect to use in place of rice or couscous in any recipe. I cook it with vegetable stock, enough for a week, and pair it with any saucey dishes throughout the week.
make it taste good n i’ll eat it
At a nearby spa/resort they make quinoa with chicken stock and a few juniper berries. Simple and yummy. Low fat and easy.Even my kids will eat it.