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Quinoa (pronounced keen-wah) is indigenous to the Lake Titicaca regions of Peru and Bolivia high in the Andes Mountains, where it has been eaten by the local Inca tribes for centuries. 2013 has officially been named International Year of Quinoa, according to United Nations Food and Agriculture Organisation (UNFAO). It is interesting to note that the tail of the quinoa seed itself, which is only very tiny, contains all the Essential Amino Acids (EAAs) and is therefore considered a protein - something so precious to vegans and vegetarians. Recent studies have shown that quinoa also has an anti-inflammatory effect and is therefore helpful for people suffering from arthritis. So, here is a great way to celebrate the wonders of the Andean "superfood" quinoa.
Quinoa Cookie and a cuppa
: 20 minutes
: 35 minutes
: 20 servings
Raw Quinoa ready for cooking
1 cup cooked quinoa (1/3 raw quinoa and 1 cup filtered water boiled together for 20 minutes)
1 cup oats
1 cup dessicated coconut
1/2 cup almond meal
2 apples (or 1 cup apple sauce)
1/2 cup currants/ chocolate chips
Ingredients ready to mix - quinoa top right
Cookies going in the oven
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