Comments on: Quinoa, the Mother of Grains http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/ A Heaping Helping of Food News, Science and Culture Sat, 18 May 2013 18:34:47 +0000 hourly 1 http://wordpress.org/?v=3.4 By: The Secret to Machu Picchu's Success: Llama Poop | Surprising Science http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-12578 The Secret to Machu Picchu's Success: Llama Poop | Surprising Science Tue, 24 May 2011 15:01:21 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-12578 [...] a sudden increase in maize (corn) pollen starting around 2,700 years ago. Unlike the wild-grown quinoa that the Incas had previously relied upon to survive, cultivated maize provided more energy and [...] [...] a sudden increase in maize (corn) pollen starting around 2,700 years ago. Unlike the wild-grown quinoa that the Incas had previously relied upon to survive, cultivated maize provided more energy and [...]

]]> By: Donna http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-3027 Donna Thu, 16 Sep 2010 02:24:50 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-3027 Very versatile... Very versatile…

]]> By: Penny Lightfoot http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-699 Penny Lightfoot Thu, 02 Jul 2009 20:56:24 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-699 I first had quinoa, the green of the plant, in a tossed green salad with a variety of greens. Later I made a salad using the grain. When it is cooked the germ of the grain wriggles out in an intriguing way. I found it in the bulk food section of a local grocery store. I found it very tasty when paired with edamame, carrot slivers, thinly sliced fennel, green onion, garlic, olive oil and salt and pepper. You could add just about any veggie you like to make a delicious cold salad. I first had quinoa, the green of the plant, in a tossed green salad with a variety of greens. Later I made a salad using the grain. When it is cooked the germ of the grain wriggles out in an intriguing way. I found it in the bulk food section of a local grocery store. I found it very tasty when paired with edamame, carrot slivers, thinly sliced fennel, green onion, garlic, olive oil and salt and pepper. You could add just about any veggie you like to make a delicious cold salad.

]]> By: Tom Jones http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-686 Tom Jones Mon, 29 Jun 2009 13:48:33 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-686 What is the specific macronutrient composition? The reason I ask is that is for the following reasons. 1) High protein dose not always translate to high quality protein (ie., high biological protein with doof digestability). 2) Importance of fiber is underestimated, with high fiber this may be an excelent source that can be utilized to a greated extent. 3) With a seemingly good nutritional profile quinoa may be compatible with other foods, incorporating into meat burgers or on top of salids for examples. 4)It would be interesting to see if other phyto-chemicals (iso- flavonoids) compliments the conventinal nutrietnt composition. Tom Jones, food scientists (subscriber) What is the specific macronutrient composition? The reason I ask is that is for the following reasons.
1) High protein dose not always translate to high quality protein (ie., high biological protein with doof digestability).
2) Importance of fiber is underestimated, with high fiber this may be an excelent source that can be utilized to a greated extent.

3) With a seemingly good nutritional profile quinoa may be compatible with other foods, incorporating into meat burgers or on top of salids for examples.

4)It would be interesting to see if other phyto-chemicals (iso- flavonoids) compliments the conventinal nutrietnt composition.
Tom Jones, food scientists
(subscriber)

]]> By: Linda Gamble http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-685 Linda Gamble Mon, 29 Jun 2009 03:38:00 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-685 It's expensive! It’s expensive!

]]> By: Hamburger History: From 18th Century Recipes to White Castle | Food & Think http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-593 Hamburger History: From 18th Century Recipes to White Castle | Food & Think Fri, 22 May 2009 14:59:12 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-593 [...] yet? I think I’ll skip the suet and stick with quinoa or veggie burgers, [...] [...] yet? I think I’ll skip the suet and stick with quinoa or veggie burgers, [...]

]]> By: Bring On The Bacon | Food & Think http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-483 Bring On The Bacon | Food & Think Mon, 04 May 2009 20:33:21 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-483 [...] a self-admitted recovering vegetarian after all, and could we really expect her to rave about both quinoa and bacon and write well, too? But at least I can fill this hole in Food & [...] [...] a self-admitted recovering vegetarian after all, and could we really expect her to rave about both quinoa and bacon and write well, too? But at least I can fill this hole in Food & [...]

]]> By: AMO http://blogs.smithsonianmag.com/food/2009/04/quinoa-the-mother-of-grains/comment-page-1/#comment-472 AMO Thu, 30 Apr 2009 17:31:24 +0000 http://blogs.smithsonianmag.com/food/?p=1665#comment-472 I love it. I use it to make tabbouleh instead of wheat grain. Makes it a little heartier and packed with protein. Sometimes I throw in carrots and spinach for even more veggies. It's pretty much the only grain I use in grain salads these days. I like the texture of it best for that. In the winter I make it with kale and kidney beans with lots of garlic. I love it. I use it to make tabbouleh instead of wheat grain. Makes it a little heartier and packed with protein. Sometimes I throw in carrots and spinach for even more veggies. It’s pretty much the only grain I use in grain salads these days. I like the texture of it best for that. In the winter I make it with kale and kidney beans with lots of garlic.

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