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 […]
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 […]
A lot of quinoa-lovers have hit the existential slides in recent times, thanks to a story published in the Guardian regarding the evidently negative effects of purchasing imported quinoa. The appetite of the states such as ours for this granule has pushed up its prices to such a level that poorer people living in Bolivia […]
I came across a diabetic parient once, asking “can quinoa offer me the benefits it offers to the people having normal blood sugar level?” Well, the good news is, Yes it does. If you have been a diabetic patient, you can still enjoy quinoa and the benefits it offers. Quinoa can be a healthy element […]
Quinoa has been selected a “super crop” by the United Nations Food and Agriculture Organization, because of it high dietary content and status as an absolute protein, containing all nine necessary amino acids. Like buckwheat and amaranth, quinoa is a pseudo-cereal: Even though you can cook it as you would any grain, it’s strictly the […]
