Product Description

Delicious recipes using the nutrient-rich and complete vegetable protein Quinoa. This book is a true treasure to those people interested in eating and living healthy.

Product Details

• Amazon Sales Rank: #195848 in Books
• Published on: 1991-10
• Original language: English
• Binding: Paperback
• 36 pages

About the Author
Maria Baez Kijac is a graduate of Northwestern University and the Dumas Pere L'Ecole de la Cuisine Francaise. She has previously authored "Cooking with a Latin Beat," and is writing a book on nutritious eating. Ms. Kijac is a member of the International Association of Culinary Professionals, the Culinary Historians, and Slow Food, an organization dedicated to bringing back the old ways of cooking.

Customer Reviews

Excellent way to tame quinoa
Quinoa is an astonishing grain. It contains a range of proteins as interesting and as complete as milk, and it grows perfectly in Quebec my province where nights are rather cold in summer. I ordered this book few months ago along with many others with the hope to find recipes for my mother who cannot eat solid food (she has a stomach cancer). In a matter of fact, I was looking for a-meal-in-a-soup style recipes something like those we can find in France Moore Lappé "Diet for a Small Planet". Maria Baez Kijac's book is thin but contains at least five recipes of healthy soups that my mother loves, much more than heavier and more expensive books. This book gives also the reader a sense for adapting his own recipes with quinoa. Since I have got "The Art of Cooking with Quinoa", I use rice less and less.

Merci beaucoup Madame Maria Baez Kijac : )

not for the novice
This book is not for a novice like myself who won't attempt an unfamiliar dish without Julia Child at my elbow. First,I need to know every detail about the prep, including what could go wrong and how to fix it. Fortunately my wife is a very experienced cook who is not shy about stopping me before I make a grave error. For my first attempt I chose Ms. Kijac's Quinoa Souffle (mainly because I've made souffles before with a modicum of success.) My first mistake was starting late. I had just opened the Amazon box and selected a bag of quinoa when I decided on the souffle.(1 hour until dinner.)I had no trouble boiling the berries and fluffing them but then I moved into unfamiar territory."Add milk, cook uncovered until all milk has been absorbed. Remove from heat and reserve."
About how long should it take for 2 cups of cooked quinoa to absorb 2 cups of milk? High, medium or low heat? What should it look like when finished? Julia would have told me right up front. After 20 minutes of stirring I panicked and called in my wife for a consult. By this time the quinoa/milk was very thick porridge. My wife doesn't know quinoa but she does know rice in all its variations and she thought it would a long time to absorb all the milk and I should just drain off the extra milk because it was close to dinnertime. The she looked in the bowl where I'd mixed the egg yolks, cheese and spices. "You can't mix that into the hot quinoa. You'll get scrambled eggs. Put the pan in cold water with a tray of ice cubes and hope we can reduced the porridge to room temperature."
Well, I did and then folded in the beaten egg whites without a hitch. 30 minutes later I carried a perfect souffle to the table. When Ms. Kijac says it serves 4 she means 4 very hungry adults. I reheated it the next day for lunch and it was still very good but we never finished the whole thing. The dog thought it was super.

Quinoa Recipes
Helpful..it's still a topic hard to find much information on..so unless we're really creative and can wing it with brilliant concoctions..the product tends to sit on the back of the kitchen shelf.

Nice to have someone's idea for variety.