Quinoa---and Amaranth---are actually grasses. A staple in South America, Quinoa is an excellent complete protein and cooks in just 15 minutes. Just avoid stirring it---it becomes too mushy. Substitute Quinoa for chicken or beef in any recipe, or try as a salad, with dressing, or swing the other way, and sprinkle on brown sugar, syrup, whipping cream, jam, or honey.

I like this pure and simple recipe. Great as a side dish, to introduce your family to this awesome grain.

Ingredients

• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Directions

1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Feeling overwhelmed where to start, to bring on the whole grains to your family table? Here is a great starting base. You can branch off and build from here, but this base is a good goal.

Are you getting enough protein?

Women, you need 46 grams of protein daily. Men, you need 56 grams. Are you getting enough? This recipe has 16g. of protein per serving!

Full-meal veggie tacos get a fresh, light look from bright green kale and kitchen staples, such as canned beans, frozen corn, and prepared salsa.

Ingredient tip: If you can't find queso cotija—a firm Mexican cheese—substitute crumbled feta or shredded Monterey Jack.

tablespoon olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 small head kale (about 51/2 ounces), tough stems removed, cut in large pieces
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels 2-4 ounces queso cotija, chopped
8 6-inch corn tortillas
1/4 cup prepared, low-sodium salsa, or more to taste
1 medium avocado, cubed (optional)

. In a large skillet, heat olive oil on medium heat. Add onion and garlic; sprinkle with cumin, stir to mix, and sauté for 2 minutes. Add kale to skillet. Stir or turn with tongs to coat with oil. Cover and cook for 2 minutes, until just tender and bright green. Add beans and corn, and cook for 2 minutes longer to warm through. Add queso and stir to mix. Season with salt and pepper. 2. While kale mixture is cooking, warm tortillas in a microwave. Place two warm tortillas on each plate and divide kale mixture among them. Top with salsa and avocado, if desired.

ER SERVING: 361 cal, 27% fat cal, 11g fat, 3g sat fat, 15mg chol, 16g protein, 55g carb, 11g fiber, 357mg sodium

Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content.

Quinoa is very easy to cook. It’s important to rinse the seeds well, because they are naturally coated with a bitter substance that protects them against birds and other predators. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case. Quinoa cooks in 15 minutes, and it’s easy to tell when it’s done because the seeds display a little white thread that curls around them.

Looking at the newest styles in aprons. You can never look TOO chic in the kitchen. Your family will think your food tastes better when you present it wearing cute-ness.

Here is a great source for recipes: http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

There is still quite a bit of debate in the nutritional community about the role carbohydrates should play in our diet. Data presented at this year’s World of Healthy Flavors Conference, a collaboration between the Culinary Institute of America and the Harvard School of Public Health---one of my favorite info sources, suggested that the healthiest cuisine may be one in which carbohydrates are present in moderate amounts, as opposed to extreme low-carb diets.

The type of carbohydrate consumed is significant, researchers noted. Whole grains, high in fiber and slowly digested, have a much smaller impact on blood insulin levels than pure sugars or refined starches. And because whole grains offer long-lasting satisfaction, they offset what the hospitality industry calls “center-of-the-plate costs” -- the expensive, high-protein foods, often rich in saturated fats, that are traditionally served in all too generous portions.

I find whole grains appealing, even addictive, because of their chewy textures as well as their flavors. Bulgur and brown rice have a certain nuttiness, while grains like wild rice, barley, and farro have earthy flavors. Whole grains are easy to cook in quantity and freeze well, so it’s easy to keep them readily on hand.

A main dish salad is a perfect destination. Toss with a vinaigrette, a selection of vegetables and herbs, and perhaps some walnuts to add crunch, and you’ll find you’ve got all you need for the center of your plate.

Wild Rice and Brown Rice Salad With Walnuts and Asparagus

I love the contrast of textures and colors in this salad. The wild rice is earthy, and the brown rice nutty; both are chewy in different ways. Walnuts and walnut oil not only add perfect complementary flavor and crunch, but also contribute healthy omega-3 fats to the mix.

For the walnut vinaigrette:

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or champagne vinegar

Salt, preferably kosher salt, to taste

1 teaspoon Dijon mustard

1 small garlic clove, finely minced or pureed

1/4 cup walnut oil

1/4 cup extra virgin olive oil

For the salad:

5 cups chicken stock, vegetable stock, or water

1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes

1 cup wild rice

Salt, preferably kosher salt, to taste

1/2 cup short-grain brown rice

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh herbs such as chives, dill, tarragon or marjoram

1/3 cup shelled walnuts

Freshly ground pepper to taste

1. In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.

2. Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice.

3. While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.

Yield: Serves six

Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.

Here's a clip preview of the whole grains dough DVD:

http://www.youtube.com/watch?v=fjEDDltrsrQ

The 2nd DVD, on "To Go" foods, FAST FOOD whole grains, is right around the corner. Just in time for getting back to school. I'll get the preview for that up soon. Let me know what you think.

Also, look forward to many more pictures and recipes. I just gotta somehow find the time...thanks for your overwhelming interest and patience.