Quinoa (“Qin-wah”) is actually a seed but typically considered to be a whole grain and often referred to as “The mother of all grains.” It originated in the Andes region of South America and it has been used for thousands of years. It’s becoming more and more widely used now because it contains essential amino acids like lysine and good quantities of calcium, phosphorus, and iron which makes it a complete protein. It’s also gluten-free and cholestrerol-free. Quinoa is easy to cook and makes a great side dish all on it’s own instead of rice, potatoes or pasta but it’s a great ingredient to work with. By adding olive oil, raisins, nuts and mixing with a variety of herbs and vegetables, you can create many flavorful recipes. Our vegetarian and vegan cooking classes include quinoa recipes and cover cooking technique and instruction that you can adapt and modify to your own taste. Check the Malden Bridge Chef calendar for the next classes.
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