Quinoa

[Guest guest]

I don't know about kamut but I've tried Quinoa and it turns red when sprouted. I

can't remember what the flavor is like but its tiny, fine and tender.

Sharon Almerigi

Re: cress

[Guest guest]

In a message dated 23/10/2006 14:29:40 GMT Daylight Time, rexel45@... writes:

Do any of you on GF diets use quinoa? I'm reading conflicting advice on the internet.

>>I had an old e-friend who used Quinoa who GFCF and SCD I think

She recovered her child (with chelation, diet, floortime and others++++) and disppeared into cyberspace to get on with her life so I can't check with her now.

Sorry no help

Mandi x

[Guest guest]

I think somebody on the list uses it maybe PETA. They posted a recipe for Quinoa bread recently if you do a search ont eh list you will find it.

Luv Caroline

xxx

PS dont know about gfcf-ness mind you, used it for me not for becks.

[Guest guest]

In a message dated 23/10/2006 15:31:54 GMT Standard Time, oneill_liam@... writes:

My wife is the CF/GF expert in my family (M.Sc. in Food Chemistry). I know she allows it in my son's diet.But then, everyone makes mistakes.What have you heard about it?

I read that it was not gluten free but then I read on a celiac site that it was permissible according to their guidelines. Seems to be varying opinions but it sounds like some on here allow it.

isn't doing very well right now and I'm trying to work out what is the problem (besides having a goofy mum). He ate quinoa and that's the only new thing that he's had. He's been off his milk for 3 days now so maybe that could be what has sent him off the rails. I may never know! I'll just keep an eye on the quinoa for now.

Thanks very much!

Darla

[Guest guest]

Hi i use Quinoa quite a lot knows about it and says it is ok. It actually is very good source of protein.

Mariella

[Guest guest]

My wife is the CF/GF expert in my family (M.Sc. in Food Chemistry). I

know she allows it in my son's diet.

But then, everyone makes mistakes.

What have you heard about it?

>

> Do any of you on GF diets use quinoa? I'm reading conflicting

advice on the

> internet.

> Darla

>

[Guest guest]

Hi Darla

We use quinoa and I thought it was fine. Mind you I have never been

successful at finding out what foods affect Charlie ( other than the

obvious ones.) We are soya free but there is some in eye Q which he

has. Let us know if you find out it has gluten in it.

Thanks

Peta -

-- In Autism Treatment , rexel45@... wrote:

>

> Do any of you on GF diets use quinoa? I'm reading conflicting

advice on the

> internet.

> Darla

>

[Guest guest]

Darla, I

give Tom quinoa having read it’s ok and I think it’s fine. The trouble

is I’ve only given it once or twice so I’m not sure really. what

bad things have you read?

Sara

Re: Quinoa

My wife is the

CF/GF expert in my family (M.Sc. in Food Chemistry). I

know she allows it in my son's diet.

But then, everyone makes mistakes.

What have you heard about it?

>

> Do any of you on GF diets use quinoa? I'm reading conflicting

advice on the

> internet.

> Darla

>

--

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[Guest guest]

Ok, I’ve

read this now and it answers my question!

Poor , what’s wrong? kept telling

me the gut bug battle was the worst part of the programme and I didn’t really

believe her or  know what she meant but things are swimming along now so,

although it’s hard to remember when they’re on a downer, it’s only temporary

and all part of the programme. chin up!

SARA x

Re:

Re: Quinoa

In a

message dated 23/10/2006 15:31:54 GMT Standard Time, oneill_liam (DOT) co.uk

writes:

My

wife is the CF/GF expert in my family (M.Sc. in Food Chemistry). I

know she allows it in my son's diet.

But then, everyone makes mistakes.

What have you heard about it?

I read

that it was not gluten free but then I read on a celiac site that it was

permissible according to their guidelines. Seems to be varying opinions

but it sounds like some on here allow it.

isn't doing very well right now and I'm trying to work out what is the problem

(besides having a goofy mum). He ate quinoa and that's the only new thing

that he's had. He's been off his milk for 3 days now so maybe that could

be what has sent him off the rails. I may never know! I'll just

keep an eye on the quinoa for now.

Thanks

very much!

Darla

--

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Checked by AVG Free Edition.

Version: 7.1.408 / Virus Database: 268.13.11/492 - Release Date: 23/10/2006

[Guest guest]

Darla,

This is what I found which may help to clarify :

Buckwheat and Quinoa

There are many reasons why buckwheat and quinoa are considered to be

gluten free; recently this fact seems to have been agreed on by the

support groups in this country. What is not agreed on is the

possibility of contamination.

But those who are worried about contamination in buckwheat and quinoa

have not checked it out. For a number of reasons (see the Sept./Oct

1998 and July/August 1999 issues of GFL), these two ingredients are

no more likely to be contaminated than any " grain. " In fact, they may

be more unlikely to be contaminated than other " grains. "

(Botanically, both buckwheat and quinoa are fruits. They are

sometimes referred to as " pseudograins " because they have grain-like

properties and uses.)

Buckwheat may very well be mixed with wheat, which is not

contamination but rather the creation of something else. The

resulting mixture would be toxic for celiacs since it contains wheat.

Even with safe ingredients, you must still check the label to make

sure they are not mixed with toxic ingredients.

Quinoa, too, might be mixed with other grains, so you should check

the label. In addition, quinoa does have a bitter tasting compound in

the outer hull called saponin that must be washed off before the

quinoa is used. If the saponin is not washed off, it can cause anyone

to feel sick, celiac and non celiac alike.

And anyone can " react " to any food. If the food does not contain

gluten, the reaction is not a gluten reaction and therefore not

relevant for other celiacs. So unless you " react, " for some reason,

you can safely enjoy buckwheat or quinoa on the gluten-free diet --

as the ADA has indicated

HTH

> >

> > Do any of you on GF diets use quinoa? I'm reading conflicting

> advice on the

> > internet.

> > Darla

> >

>

>

>

>

> --

> No virus found in this incoming message.

> Checked by AVG Free Edition.

> Version: 7.1.408 / Virus Database: 268.13.9/490 - Release Date:

20/10/2006

>

>

>

> --

> No virus found in this outgoing message.

> Checked by AVG Free Edition.

> Version: 7.1.408 / Virus Database: 268.13.11/492 - Release Date:

23/10/2006

>

[Guest guest]

Could it be a cold turkey reaction from taking out the milk?

Sally

From: Autism Treatment [mailto:Autism Treatment ] On Behalf Of Sass and RemSent: Monday, October 23, 2006 6:58 PMAutism Treatment Subject: RE: Re: Quinoa

Ok, I’ve read this now and it answers my question!

Poor , what’s wrong? kept telling me the gut bug battle was the worst part of the programme and I didn’t really believe her or know what she meant but things are swimming along now so, although it’s hard to remember when they’re on a downer, it’s only temporary and all part of the programme. chin up!

SARA x

-----Original Message-----From: Autism Treatment [mailto:Autism Treatment ] On Behalf Of rexel45aolSent: 23 October 2006 16:13Autism Treatment Subject: Re: Re: Quinoa

In a message dated 23/10/2006 15:31:54 GMT Standard Time, oneill_liam (DOT) co.uk writes:

My wife is the CF/GF expert in my family (M.Sc. in Food Chemistry). I know she allows it in my son's diet.But then, everyone makes mistakes.What have you heard about it?

I read that it was not gluten free but then I read on a celiac site that it was permissible according to their guidelines. Seems to be varying opinions but it sounds like some on here allow it.

isn't doing very well right now and I'm trying to work out what is the problem (besides having a goofy mum). He ate quinoa and that's the only new thing that he's had. He's been off his milk for 3 days now so maybe that could be what has sent him off the rails. I may never know! I'll just keep an eye on the quinoa for now.

Thanks very much!

Darla

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[Guest guest]

Thanks very much for the comments on Quinoa. I'm glad the info mentions buckwheat because I'd wondered about that one too. I guess it could be the milk withdrawal that's causing him to be off. He's very very agitated, screaming off and on incessantly, angry, and isn't able to be engaged for very long, all very uncharacteristic of his usual disposition. He is particularly bad in the mornings, it's been a few days now. I guess it could be the milk as I reduced it last week in two big increments, although I know it only takes 3 days to get out of his system. He's had such a huge reaction to milk I can't underestimate the impact that it could be having on his little system.

I don't think it is worth me pursuing any further because he's now off all his supplements for blood/stool tests. There's no way I can tell anything when he's off his supplements and meds for GERD, there are just too many changes at once! He's not happy this morning either. I'm sure it will pass.

Thanks for all the information, I feel pretty comfortable giving him quinoa now, and buckwheat too.

Darla

In a message dated 23/10/2006 19:33:17 GMT Standard Time, peteandlindajohnson@... writes:

Darla,This is what I found which may help to clarify :Buckwheat and Quinoa There are many reasons why buckwheat and quinoa are considered to be gluten free; recently this fact seems to have been agreed on by the support groups in this country. What is not agreed on is the possibility of contamination. But those who are worried about contamination in buckwheat and quinoa have not checked it out. For a number of reasons (see the Sept./Oct 1998 and July/August 1999 issues of GFL), these two ingredients are no more likely to be contaminated than any "grain." In fact, they may be more unlikely to be contaminated than other "grains." (Botanically, both buckwheat and quinoa are fruits. They are sometimes referred to as "pseudograins" because they have grain-like properties and uses.) Buckwheat may very well be mixed with wheat, which is not contamination but rather the creation of something else. The resulting mixture would be toxic for celiacs since it contains wheat. Even with safe ingredients, you must still check the label to make sure they are not mixed with toxic ingredients. Quinoa, too, might be mixed with other grains, so you should check the label. In addition, quinoa does have a bitter tasting compound in the outer hull called saponin that must be washed off before the quinoa is used. If the saponin is not washed off, it can cause anyone to feel sick, celiac and non celiac alike. And anyone can "react" to any food. If the food does not contain gluten, the reaction is not a gluten reaction and therefore not relevant for other celiacs. So unless you "react," for some reason, you can safely enjoy buckwheat or quinoa on the gluten-free diet -- as the ADA has indicated HTH

[Guest guest]

No, it doesn't have to be soaked...at least I never have. Here is a recipe.

(Oh, I am new to the group and NT in general, so not sure how " NT " this is, but

here it goes.)

Barbara

Quinoa Pilaf

Quinoa, the principal grain of the Incas, is high in protein and contains all

eight essential amino acids. Rinsing the quinoa very well before cooking

effectively eliminates its slightly bitter " green " taste.

Makes 4 servings

a.. 3/4 cup quinoa

b.. 2 teaspoons olive oil

c.. 3 scallions, thinly sliced

d.. 3 garlic cloves, minced

e.. 2-1/2 cups boiling water

f.. 3/4 teaspoon salt

g.. 1/4 teaspoon pepper

h.. 1/3 cup dried cherries (1-1/2 ounces)

i.. 1/4 cup chopped pecans or walnuts (1 ounce)

1. Place quinoa in a colander and rinse under cold running water. Drain well.

2. In large skillet, heat oil over medium heat. Add scallions and garlic and

cook, stirring frequently, for 2 minutes or until scallions are tender. Stir in

quinoa and cook 2 to 3 minutes or until lightly toasted.

3. Add boiling water, salt, and pepper. Reduce to a simmer, cover, and cook 20

to 25 minutes or until quinoa is tender. Stir in cherries and pecans.

Nutritional Information

Per serving: 244 calories, 9.6g total fat, 0.9g saturated fat, 5.4g

monounsaturated fat, 2.4g polyunsaturated fat, 3.5g dietary fiber, 6g protein,

38g carbohydrate, 0mg cholesterol, 446mg sodium.

Good source of: iron, magnesium, manganese.

Alternate recipe:

Place the grain in a fine strainer and hold it under cold running water until

the water runs clear; drain well.

Toast the grain in a dry skillet for five minutes before cooking to give it a

delicious roasted flavor. To cook, use two parts liquid to one part quinoa.

Combine the liquid and toasted quinoa in a medium saucepan, bring to a boil,

reduce to a simmer, cover, and cook until the grains are translucent and the

germ has spiraled out from each grain, about 15 minutes.

To make a quinoa pilaf, begin by sautéing chopped onion and garlic in a little

oil. Add toasted quinoa and liquid (two parts water to one part quinoa) and

simmer as described above. After the pilaf is cooked, you can stir in other

ingredients such as toasted nuts, dried fruit, shredded greens or fresh herbs,

or cheese.

[Guest guest]

It depends on your philosophy...If you follow

nourishing traditions and Sally Fallon/Weston Price,

they believe it is really important to soak grains to

release the phytochemicals and release important

nutrients...It doesn't HAVE to be soaked, nor do any

grains-but you need to decide what you believe about

that.

--- Barbara <bamorgan6@...> wrote:

> No, it doesn't have to be soaked...at least I never

> have. Here is a recipe. (Oh, I am new to the group

> and NT in general, so not sure how " NT " this is, but

> here it goes.)

>

> Barbara

>

>

> Quinoa Pilaf

>

> Quinoa, the principal grain of the Incas, is high in

> protein and contains all eight essential amino

> acids. Rinsing the quinoa very well before cooking

> effectively eliminates its slightly bitter " green "

> taste.

>

>

>

> Makes 4 servings

>

> a.. 3/4 cup quinoa

> b.. 2 teaspoons olive oil

> c.. 3 scallions, thinly sliced

> d.. 3 garlic cloves, minced

> e.. 2-1/2 cups boiling water

> f.. 3/4 teaspoon salt

> g.. 1/4 teaspoon pepper

> h.. 1/3 cup dried cherries (1-1/2 ounces)

> i.. 1/4 cup chopped pecans or walnuts (1 ounce)

> 1. Place quinoa in a colander and rinse under cold

> running water. Drain well.

>

> 2. In large skillet, heat oil over medium heat. Add

> scallions and garlic and cook, stirring frequently,

> for 2 minutes or until scallions are tender. Stir in

> quinoa and cook 2 to 3 minutes or until lightly

> toasted.

>

> 3. Add boiling water, salt, and pepper. Reduce to a

> simmer, cover, and cook 20 to 25 minutes or until

> quinoa is tender. Stir in cherries and pecans.

>

>

>

> Nutritional Information

>

> Per serving: 244 calories, 9.6g total fat, 0.9g

> saturated fat, 5.4g monounsaturated fat, 2.4g

> polyunsaturated fat, 3.5g dietary fiber, 6g protein,

> 38g carbohydrate, 0mg cholesterol, 446mg sodium.

> Good source of: iron, magnesium, manganese.

>

>

>

>

>

> Alternate recipe:

>

> Place the grain in a fine strainer and hold it under

> cold running water until the water runs clear; drain

> well.

>

>

>

> Toast the grain in a dry skillet for five minutes

> before cooking to give it a delicious roasted

> flavor. To cook, use two parts liquid to one part

> quinoa. Combine the liquid and toasted quinoa in a

> medium saucepan, bring to a boil, reduce to a

> simmer, cover, and cook until the grains are

> translucent and the germ has spiraled out from each

> grain, about 15 minutes.

>

>

>

> To make a quinoa pilaf, begin by sautéing chopped

> onion and garlic in a little oil. Add toasted quinoa

> and liquid (two parts water to one part quinoa) and

> simmer as described above. After the pilaf is

> cooked, you can stir in other ingredients such as

> toasted nuts, dried fruit, shredded greens or fresh

> herbs, or cheese.

>

>

> [Non-text portions of this message have been

> removed]

>

>

Breen

Chef/ Educator

612-824-0389

jennybroccoli@...

__________________________________________________

[Guest guest]

On Tue, Apr 1, 2008 at 11:07 PM, Dan <sponsord@...> wrote:

> Has anyone sprouted them? How long or when are they done?

> Dan

>

>

>

Hey, Dan. There's info over on the website on those! It's

always a good idea to look there! So far, the only thing I've looked for

that I haven't found info about on that site has been kale. ;~)

http://www..com/seed/quinoa.html

:~)

Thia

--

º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º

One of the sanest, surest, and most generous joys of life

comes from being happy over the good fortune of others.

~Archibald Rutledge

º¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤ºº¤ø,¸,ø¤º

[Guest guest]

On 2/6/09, Ina Warburg <brocki888@...> wrote:

> Garbazo beans also I find hard to digest raw. Any Ideas about that?

It's pretty common from what I can tell. So common, in fact, that " raw

fooders " (people who eat all or most of their food raw) have come up

with hummus recipes using zucchini instead of sprouted garbanzo beans

because too many people have trouble digesting the sprouted garbanzos.

I can eat a few garbanzos okay, but not a handful or more. If you

can't even tolerate a few, make sure they're not spoiling when you're

sprouting them. Garbanzos spoil very easily during sprouting. If they

get slimy or smell off in any way, they've gone bad.

If you're sure your garbanzos aren't going off while you're sprouting

them, then you're probably just one of the unlucky many who have

trouble digesting them raw.

Sparrow

[Guest guest]

A friend told me just the otehr day, that Cinnamon is a Natural

digestive aide. I have started trying it today to see if it helps.

She said just sprinkle it on your food. I put mine this am in my hot

tea. Not sure if I am going to trust it just yet with unsprouted beans

because they hurt me so bad. Think for now I will stick to Beano for

that.

>

> > Garbazo beans also I find hard to digest raw. Any Ideas about that?

[Guest guest]

They can be eaten raw or cooked, your choice. Try them both ways and see what

you like.

ew

Quinoa

Can quinoa sprouts be eaten raw or should they be cooked before?

[Guest guest]

Quinoa sprouts..never got used to the taste (and smell)..

I rarely it those nowadays..

Yair

>

>

> They can be eaten raw or cooked, your choice. Try them both ways and see what

you like.

> ew

>

>

>

>

>

> Quinoa

>

>

>

>

>

> Can quinoa sprouts be eaten raw or should they be cooked before?

>

>

>

>

>

>

>

>

>

>

[Guest guest]

What should I do with the unsprouted quinoa seeds? It is impossible to remove

them. Are they edible?

> >

> >

> > They can be eaten raw or cooked, your choice. Try them both ways and see

what you like.

> > ew

> >

> >

> >

> >

> >

> > Quinoa

> >

> >

> >

> >

> >

> > Can quinoa sprouts be eaten raw or should they be cooked before?

> >

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Yes, you can eat them. Cook them the same way as rice. Toss them in soup, or

how ever you use rice. " quinoa contains a balanced set of essential amino acids

for humans, making it an unusually complete protein source. " So its good for you

also. Try eating them with out cooking. They may have gotten enough of a soak

that you will like them.

ew

Quinoa

> >

> >

> >

> >

> >

> > Can quinoa sprouts be eaten raw or should they be cooked before?

> >

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Hi Don,

I only know basically what has been written about it on the web but we do use it

pretty often. My 3 year old loves it and we use it in place of rice. It makes

a great pilaf or plain rice substitute. I cook it in chicken broth in stead of

water.

I also ordered a lot of this seed to plant this spring and see how it turns out.

Will be interesting to see how the crop does and figure out how to harvest it

easily.

>

> Does anyone on the list know anything about quinoa?

>

> Don Prohaska

> BuckSnort s

> http://BuckSnorts.tripod.com

>

>

[Guest guest]

Hi Don~~~

I adore quinoa...

Here's a little blurb about it's some of its benefits/background. Quoting

this from one of my favorite books, Whole Food Companion by Dianne Onstad.

Becca :-D

*

*

*Quinoa*

pH 6.0

Quinoa is valued in fitness circles as a high-energy food, and among the

convalescing for its ease of digestion. It also appears to be gluten-free,

which makes it valuable for those with wheat allergies. Quinoa offers a

great amount of high-quality protein; its protein content is far higher than

that of corn, barley, or rice, and only a few types of wheat even

approximate the favorable variety and levels of amino acids it provides

(including the critical lysine). Quinoa has more calcium than milk and is

higher in fat than most other grains. The Peruvian Indians used this grain

liberally, not only because it is rich in minerals, but also because of it

benefit to nursing mothers, in that it is a powerful stimulant to the flow

of milk.

*Quinoa flour* happily combines the best features of whole-grain and white

flours, imparting a light, delicate crumb full of flavor and nutrients. It

is a preferred flour for fine pastries and increases the flavor range and

depth of the finished product, but because it lacks gluten, it is best

combined with wheat or other gluten-containing flour for leavened products.

Add this versatile flour to pancakes, muffins, crackers, cookies, pastries,

and breads. Because of its high oil content, quinoa flour should be

refrigerated to prevent rancidity and used within three to six months.

Quinoa flour is quick and easy to make at home in your blender. To make one

cup of flour, place ¾ cup quinoa in a blender or nut grinder and whiz for

several minutes. Much softer than wheat or corn, quinoa pulverizes within a

few minutes, yielding a slightly beady flour that is finer than cornmeal.

On Mon, Mar 28, 2011 at 9:57 PM, Don Prohaska <dgp@...> wrote:

>

>

> Does anyone on the list know anything about quinoa?

>

>

[Guest guest]

While I'm still thinking about quinoa, I'm passing along my one of my top 10

favorite recipes. I first came across a similar version of it on a trip in

'05 on the back of a Trader Joe's quinoa box. I was going through a bout of

food sensitivities and this made me feel like I was all-of-a-sudden having

more satisfying meals than everybody else. I have yet to find someone who

hasn't raved over this concoction of nummy-ness (aka great intro meal to

bring to family gatherings who think you're the weird health nut. While it

doesn't change their opinion of you being a weird health nut, they'll still

like the meal regardless!).

Becca :-D

*Garlic Chicken Stir Fry*

*Serves 4*

* *

1 Cup quinoa (dry)

2 Cups chicken broth/water

3 Tbsp coconut oil, lard, or tallow

1 ½ lbs chicken, cut up in 1 inch cubes (use from crockpot chicken recipe)

2 medium onions, sliced thinly

4 cloves garlic, minced

2 different colored bell peppers

20 leaves fresh basil, chopped small (or 2 Tbsp dried)

Sea Salt and pepper to taste

*Rinse quinoa through a mesh strainer and put in saucepan. Add chicken

stock. Bring to boil, then simmer and cover for 10-15 minutes or until stock

is absorbed. Heat large skillet or wok to a med. heat with oil. Place cubed

chicken, sliced onion, & minced garlic in skillet until chicken is cooked

through.*

*Add bell peppers (or other choice of veggies) and cook 4-6 minutes or just

until limp, but still brightly colored. Add sea salt and freshly ground

pepper. Add cooked quinoa into skillet and remove from heat. Add basil and

stir in until wilted.***

[Guest guest]

Also...Tru Roots brand quinoa is sprouted and can be soaked and eaten raw. I

adore quinoa too but not all is sprouted and I've really been enjoying the tru

roots (can get at the co-ops). We eat quite a bit of it. Can also make a nice

tabouli with it instead of using bulgur wheat.

Sent from my iPhone

On Mar 29, 2011, at 6:49 PM, Becca Griffith <becca.griffith@...> wrote:

> While I'm still thinking about quinoa, I'm passing along my one of my top 10

> favorite recipes. I first came across a similar version of it on a trip in

> '05 on the back of a Trader Joe's quinoa box. I was going through a bout of

> food sensitivities and this made me feel like I was all-of-a-sudden having

> more satisfying meals than everybody else. I have yet to find someone who

> hasn't raved over this concoction of nummy-ness (aka great intro meal to

> bring to family gatherings who think you're the weird health nut. While it

> doesn't change their opinion of you being a weird health nut, they'll still

> like the meal regardless!).

>

> Becca :-D

>

> *Garlic Chicken Stir Fry*

>

> *Serves 4*

>

> * *

>

> 1 Cup quinoa (dry)

>

> 2 Cups chicken broth/water

>

> 3 Tbsp coconut oil, lard, or tallow

>

> 1 ½ lbs chicken, cut up in 1 inch cubes (use from crockpot chicken recipe)

>

> 2 medium onions, sliced thinly

>

> 4 cloves garlic, minced

>

> 2 different colored bell peppers

>

> 20 leaves fresh basil, chopped small (or 2 Tbsp dried)

>

> Sea Salt and pepper to taste

>

> *Rinse quinoa through a mesh strainer and put in saucepan. Add chicken

> stock. Bring to boil, then simmer and cover for 10-15 minutes or until stock

> is absorbed. Heat large skillet or wok to a med. heat with oil. Place cubed

> chicken, sliced onion, & minced garlic in skillet until chicken is cooked

> through.*

>

> *Add bell peppers (or other choice of veggies) and cook 4-6 minutes or just

> until limp, but still brightly colored. Add sea salt and freshly ground

> pepper. Add cooked quinoa into skillet and remove from heat. Add basil and

> stir in until wilted.***

>

>