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I would just like to suggest that whole quinoa would be a better test than
quinoa pasta, which contains corn.

Quinoa is quite good just plain, with a little sweetener and milk or milk
substitute for breakfast, or it can be used in any way that rice is used.

Just rinse well, particularly if the rinse water is sudsy, which indicates
the presence of a bitter natural substance, saponin. After rinsing, drain
and cover with twice as much water as quinoa, and simmer 15 to 20 minutes,
or until done to your taste.

Quinoa is one of the finest sources of protein in the vegetable kingdom, and
has a mix of amino acids close to ideal. The germ, the most nutrient rich
part of a seed, is enormous compared to wheat and its relatives, which
explains its high protein content. You'll see the germ separate when it's
cooked - the little ring shape. The germ of wheat or corn is just a tiny
speck at the end of the seed.

Quinoa's no more a grain than is spinach, a close relative. But everyone's
different, so make your own assessments, and by all means, stay well.

Marilyn Gioannini
Author of "The Complete Food Allergy Cookbook"

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