Best of Quinoa

Quinoa―pronounced keen-wah―is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten and wheat free, cholesterol-free and usually organic. And it is simply delicious.

In the kitchen, quinoa has a huge range of uses and lends itself beautifully to so many dishes. When cooked, it has a very delicate texture and is lovely in soups and sweets, and makes wonderful salads, pasta, breads and delicious vegetarian and non-vegetarian meals.

It is simple to prepare, easy to digest and most enjoyable to eat.

Best of Quinoa brings together the best of Author and Cook, Rena Patten’s, previous cookbooks on the superfood that is Quinoa. With easy to follow recipes for breakfast, lunch and dinner, as well as soups, salads and so much more; there is something for every palate inside the pages of Best of Quinoa.

This exciting new collection of recipes is a must-have addition to every cook’s repertoire.(Rena Patten)

About the Author

Living for the last 28 years in Cherrybrook, Rena has written her book Quinoa Grain Cookbook to raise awareness and versatility and health benefits of the many uses of Quinoa in everyday meals and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances.

Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediteranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations.

Rena is already an established author having previously published: Greek Cooking and How to Prepare Stuffings, Everyday Quinoa, Quinoa for Families, Cooking with Quinoa, and Superfoods.