Cooking Quinoa.
With a load of beautiful Peruvian red quinoa on it's way, here's what you need to know for when you take it home. Posted here are the basic cooking instructions and below is a link to a page with more recipes. Enjoy!
Basic Cooking Instructions
Rinse quinoa thoroughly in a small strainer or by running fresh water over
the quinoa in a pot.
Quinoa to water ratio is approximately 1:2 (i.e. 1 cup quinoa and 2 cups water) Put quinoa and water in a saucepan; bring to boil. Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes, sometimes not even this long). When done, the grain appears translucent and the germ ring will be visible.
Delicious Quinoa Recipe Page
Sprouting Legumes and Seeds.
At a recent coop meeting a member wanted to order alfalfa for sprouting. While there originally appeared to be no interest, a small bit of conversation managed to convince enough people that we placed the order for a twelve pound bag. So, for the benefit of those lucky new owners of a pound or two of alfalfa and no idea what to do next, we are providing a few links to websites that provide detailed instructions on how to turn those legumes in to delicious little sprouts. The first, taken from living-foods.org and written by Thomas Billings, offers a general overview and includes information on sprouting, soaking, and using both seeds and legumes. The second, taken from thefarm.org, is offered mainly because it provides pictures and a slightly different technique. Have fun reading!
Thomas Billings Sprouting Overview
The Farm's Sprouting Overview
Get Local.
The 100 Mile Diet
By Jennifer Kongs
An exploration of eating local--this paper documents the benefits, struggles, and successes Jennifer encountered while restricting herself to food produced within a 100 mile radius for 30 days last fall.