 | |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
|
|
This is the description page for Quinoa and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Quinoa.  Quinoa is a species of goosefut (Chenopodium quinoa) of the Amaranthaceae family that's primarily grown for its edible seeds. Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season. The Incas prized quinoa very highly and referred to it as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Although commonly referred to as a grain it's the seed of a flowering palnt and thus a 'pseudograin' in reality. Quoinoa is extremely rich in complete protein, so is excellent for vegetarians. The grains themselves look similar to millet in appearance but are pale brown in colour. The taste is mild, and the texture firm and slightly chewy. It can be cooked like millet and absorbs twice its volume in liquid. When cooked, the grains sweeten and become translucent, ringed with white. |
Welcome to the Celtnet glossary of food terms. As this recipe site has grown and the total number of recipes range across everythign from breakfast to brewing it has become obvious that a whole slew of recipe and cooking-associated terms are spread across the various pages of this site. These pages are an attempt at bringing all these recipe- and cookery-associated terms together into one place. To use this glossary simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!
This is the description page for Quinoa and includes a description as well as an image, if available and a selection of recipes from this site that reletes to the term: Quinoa.
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
|
Below you will find links to other pages dealing with the various other Food Terms described on this site
Glossary of Food Terms 'A'
Glossary of Food Terms 'B' Glossary of Food Terms 'C' Glossary of Food Terms 'D' Glossary of Food Terms 'E' Glossary of Food Terms 'F' Glossary of Food Terms 'G' Glossary of Food Terms 'H' Glossary of Food Terms 'I' Glossary of Food Terms 'J' Glossary of Food Terms 'K' Glossary of Food Terms 'L' Glossary of Food Terms 'M' Glossary of Food Terms 'N' Glossary of Food Terms 'O' Glossary of Food Terms 'P' Glossary of Food Terms 'Q' Glossary of Food Terms 'R' Glossary of Food Terms 'S' Glossary of Food Terms 'T' Glossary of Food Terms 'U' Glossary of Food Terms 'V' Glossary of Food Terms 'W' Glossary of Food Terms 'X' Glossary of Food Terms 'Y' Glossary of Food Terms 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
click here for the full story
printer version