A central principle of the Southern Willamette Valley Bean and Grain Project is the examination of bean, grain, and cooked seed varieties that can be added to those that are by now grown in the Willamette Valley. The objective is to augment the diversity of staple crops as a means to add resilience to the […]
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The International Year of Quinoa
Is Quinoa Paleo?
Quinoa is a trendy food item these days, and a lot of people seem to be persuaded that it falls into the group of paleo friendly foods. We determined to take an in depth look at this subject and find out whether or not it fits into the paleo diet plan. What Is Quinoa? Quinoa […]
From The Quinoa Kitchen: Cranberry Quinoa Salad
I love the grain called quinoa (pronounced keen-wah in case you were wondering) to be used in a number of recipes in mine. It’s a high-carb, nutrient-dense and high-protein grain that cooks and tastes just great. This is an extremely trendy recipe from my cookbook, and is one of my preferred ways to cook quinoa. […]
Can Breadcrumbs In A Meatloaf Be Replaced With Raw Quinoa?
Quinoa is usually a go-to product for those people who avoid gluten, as quinoa is a seed and not a grain. It is normally used the similar way pasta or rice is used, however quinoa is exclusive in that it can serve a diversity of functions, including acting as an alternative for breadcrumbs. Quinoa Quinoa […]
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