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Cooking Matters Michigan

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Nutrition Quiz

jhartrick

The Detroit Free Press published a great Nutrition Quiz this week about that hard-to-pronounce grain - quinoa. We at Operation Frontline are infatuated with the little pseudocereal, often pairing it with the Ratatouille recipe in our classes.

So why is quinoa so great? According to quinoa.net (is there really a quinoa.net?),

1. It’s a VEGETARIAN solution, a balanced-amino-acid source of high quality protein.

2. It’s a SENIOR solution, a high-iron food that raises the hematocrit, delivers more oxygen to the brain, fights senility.

3. It’s a DIABETIC solution, a very low-glycemic-index cereal type food.

4. It’s a TASTE SOLUTION, quite delicious.

The president of the Quinoa Corporation, named Gorad, raves about the properties of the food, saying,

"Quinoa's most pragmatic quality," observed Gorad, "is that it's a basic food with strong earth energy. People who try it categorically respond, 'This tastes good!"

If you've never tried quinoa, this website has some great recipes. The Closet Cooking blog also has some delicious quiona recipes.

Now to test your knowledge -

1. First, some history: Where is the grain grown, and which ancient civilization first harvested it?

a) The Mayans in Mexico

b) The Incas in the Bolivian Andes

c) The Sudanese in the Sahara

2. How do you pronounce quinoa?

a) "Kwin-oh-ah"

b) "Co-in-ah"

c) "Keen-wa"

3. How much more of the daily value of protein does quinoa contain than whole wheat and rice, respectively?

a) 4.2% and 8.7%

b) 9.6% and 12.3%

c) 19.0% and 22.4%

4. Quinoa is significantly higher than whole wheat in lysine, an amino acid. Among other uses, the nutrient-absorbing lysine has been used for which condition?

a) Warts

b) Psoriasis

c) Herpes

For the answers, click here.