Maize and quinoa (Chenopodium quinoa) were known in Chile before the arrival of Europeans, but it is not certain that they are indigenous.
Quinoa is grown in large quantities, and is a staple article of food among the natives.
Among the more important productions, the potato, oca (Oxalis tuberosa), quinoa (Chenopodium quinoa) and some coarse grasses characterize the puna region, while barley, an exotic, is widely grown for fodder.
above the sea, the indigenous species include the potato, maize, oca (Oxalis tuberosa), and quinua (Chenopodium quinoa), and the exotic species, wheat, barley, oats, alfalfa (Medicago saliva), and most of the fruits and vegetables of the northern temperate zone.
The two indigenous products which receive most attention, perhaps, are those of quinoa and coca.
Indian corn, quinoa, mandioca, possibly the potato, cotton and various fruits, including the strawberry, were already known to the aborigines, but with the conqueror came wheat, barley, oats, flax, many kinds of vegetables, apples, peaches, apricots, pears, grapes, figs, oranges and lemons, together with alfalfa and new grasses for the plains.
In the sierra region, wheat, barley, oats, quinua (Chenopodium quinoa), alfalfa, Indian corn, oca (Oxalis tuberosa) and potatoes are the principal products.
Rice with the addition of vegetables, nuts and seeds, or fruit is the most used filling but you can experiment with other small grains such as quinoa, millet or barley, or even pastas such as orzo.
Grain-based salads, served hot or cold and often made with quinoa, rice, millet, barley, or bulgur, provide a variety of textures and a pleasing, nutty contrast to other ingredients in a finished dish.
Whole grains such as whole wheat, brown rice, quinoa and other grains contain the nutritious part of the grain that is stripped out during refining and processing that creates white flour and white pasta.
Serve with brown rice or with quinoa, and yogurt with grated cucumber in it.
Other options include kingfish with a quinoa salad and trout fondue for two.
Sample two produced symptoms on Chenopodium quinoa (systemic chlorotic spots) and N. benthamiana (systemic mottle and distortion ).
rinse the quinoa under cold water in a fine sieve for 2 minutes or more.
Add the cooked quinoa, cheese, potatoes, cooked pepper mixture, salt, pepper and thyme and mix well.
Contains sprouted quinoa (high in amino acids and minerals) and sprouted millet (high protein ).
Combine the dried fruit, fresh fruit, nuts, leaves and seasoning in a bowl, and add the cooled red quinoa.
add the quinoa to the boiling juice, return to the boil, reduce to a simmer.
Then put the quinoa into a saucepan with the orange juice, sultanas, and cinnamon.
Ingredients: organic sweetcorn 46 %; water; organic carrot 4.6 %; organic fairtrade quinoa 4% .
Either use white quinoa with red grapes, or red quinoa with green grapes.
quinoa flour is ground from whole seeds and has a distinctive nutty flavor.
quinoa salad and trout fondue for two.
quinoa bake and it was yummy!
quinoa plants in the greenhouse.
quinoa field on Peninnis Head.
Infected Chenopodium quinoa leaves with necrotic lesions were shown to be infected by INSV when subsequently tested by both ELISA and RT-PCR.
To serve Serve hot over a white rice or plain quinoa with either some green leaves or a crisp green salad.
Rinse the quinoa under cold water in a fine sieve for 2 minutes or more.
Contains sprouted quinoa (high in amino acids and minerals) and sprouted millet (high protein).
Add the quinoa to the boiling juice, return to the boil, reduce to a simmer.
Ingredients: Organic sweetcorn 46 %; water; organic carrot 4.6 %; organic fairtrade quinoa 4 %.
Quinoa flour is ground from whole seeds and has a distinctive nutty flavor.
Oh and I 've just made quinoa bake and it was yummy !
An attempt was also made to maintain the isolates by inoculation of Chenopodium quinoa plants in the greenhouse.
The Common Rosefinch remained elusive in the quinoa field on Peninnis Head.
Check out the health food section for out of the ordinary whole grains such as quinoa, amaranth, millet, and bulgur.
Quinoa, a type of seed, contains all essential amino acids and is thus considered a complete protein.
There are plenty of delicious raw sources of protein, including seeds, nuts, many vegetables and sprouted grains such as quinoa.
Try bulgur, oats, quinoa, barley, wild rice, or wheat berries.
Try a lentil-based casserole, kidney-bean chili, a vegetable stir fry served with quinoa, or a salad with nuts, seeds, and crumbled tofu.
Brown rice, millet, quinoa, bulgur, and wheat berries all make fantastic pilafs with nutty, complex textures for vegetarian main dish recipes.
Quinoa is a high-protein grain many vegetarians enjoy.
Consider buying nonperishable organic products, such as brown rice or quinoa, in bulk.
Grains are the higher quality grains like kamut, quinoa, and brown rice.
Go for whole grains (brown rice, 100 percent whole-wheat bread, whole-wheat pasta, quinoa, couscous) instead of refined ones (white rice, white bread, pasta).
Some gluten-free flour options include brown rice, quinoa, and sorghum.
If you are looking for a more nutritious product, the brand fails to deliver the higher nutritional value of other types of flour such as brown rice or quinoa flours.
Teff handles similarly to millet or quinoa flour, though the grains are much smaller.
Quinoa flour is a nutrient powerhouse with plenty of protein, fiber, iron, calcium, and vitamin E.
Your gluten-free diet can include healthy safe whole grains such as quinoa and brown rice.
Grains, such as quinoa, and a variety of beans are just a few of the featured ingredients.
Millet, quinoa, and teff are just a few of the more exotic whole grain choices on the market.
They offer variety such as "dinosaur kale quinoa wraps with tahini dressing" or "almond flaxseed burgers with black bean lime salsa".
Examples of pseudograins include quinoa, buckwheat, wild rice and amaranth.
Wheat berries, spelt, rye and quinoa can also be sprouted.
Grains, such as whole wheat breads, brown rice, quinoa, and cereal grains are rich sources of B vitamins and literally work as "fuel" for the brain.
Select healthy carbohydrates from whole grains, such as oatmeal, whole wheat, quinoa and brown rice, as well as from legumes including kidney beans, lentils, and black beans.
For example, one-third cup of quinoa could be exchanged for one-half cup of corn or one-half cup of black eyed peas could be substituted for one cup of butternut squash.
Whole grains - The complex carbohydrates in whole grains like wheat, quinoa, brown rice, and others can help to improve your overall health.
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