Search Results for: Quinoa
soft, roasting or sun-drying and threshing it, and then cracking it. it's traditionally served with meats and vegetables, cooked with water and spices, but in the modern day this is a delicious addition or accompaniment to salads, soups, and stews – and pretty much anywhere you might want to use quinoa
. in fact, freekeh has been said to seriously dominate quinoa as far as nutritional values go, since this low-fat, high-protein and high-fibre supergrain also has a low glycaemix index – the only way quinoa has an upper hand is if one doesn't consume gluten, since freekeh is still made of wheat. how...
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