Made two loaves of half quinoa and half whole wheat today. Kneading it was a bit bizarre~ it was unbelieveabley sticky and wet so I had to keep adding flour to it. It rose twice as much as usual and required 25% less cooking time. It's got a gorgeous nutty taste and a surprising (but not so bad) bitter aftertaste. 
But why quinoa? Check it out:
- NASA designated it as THE "controlled ecological life support system crop" due to its high protein content and perfect amino acid balance.
- the Catholic Church supressed it due to its importance in "heathen" ceremonies...
- contains loads of fiber, phosphorus, magnesium, iron, and it's gluten free!
- it's grown organically up in the highlands of Peru and Bolivia and hand harvested by Sergio (see below)
3 comments:
is that the little grain that turns all spiral when you boil it? yum
This is such a good photo of you. So, is "Sergio" your new secret net-name?
i wish that was a picture of me... he's got hair and a tan
:(
Post a Comment