April 21, 2014 Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context Christine M. Flowers: Priest's execution in Syria should be call to action Courtnie Erickson: How to help kids accept the poor decisions of others Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight April 18, 2014 Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology Caroline B. Glick: The disappearance of US will Megan Wallgren: 10 things I've learned from my teenagers Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious April 14, 2014 Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time Greg Crosby: Passing Over Religion Eric Schulzke: First degree: How America really recovered from a murder epidemic Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships Cameron Huddleston: Freebies for Your Lawn and Garden Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate Justin Caba: Eating Watermelon Can Help Control High Blood Pressure The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz! April 11, 2014 Rabbi Hillel Goldberg: Silence is much more than golden Caroline B. Glick: Forgetting freedom at Passover Susan Swann: How to value a child for who he is, not just what he does Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now Sandra Block and Lisa Gerstner: How to Profit From Your Passion Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish April 9, 2014 Jonathan Tobin: Why Did Kerry Lie About Israeli Blame? Samuel G. 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But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS) April 2, 2014 Paul Greenberg: Death and joy in the spring Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis? Mayra Bitsko: Save me! An alien took over my child's personality Frank Clayton: Get happy: 20 scientifically proven happiness activities Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health Stacy Rapacon: Great Funds You Can Own for $500 or Less Cameron Huddleston: 7 Ways to Save on Home Decor The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review 5 facts about quinoa nutrition and cooking this whole grain By Jessie Price Quinoa cookies with chocolate chips make a tasty gluten-free treat JewishWorldReview.com | By now you've probably tasted quinoa, and probably even know how to pronounce it ("keen-wah"). Maybe you've come to love it because it's a healthy whole grain and cooks up in just 20 minutes or because it has a lovely nutty taste and delicate popping texture. But are you quinoa-savvy? Here are facts about quinoa nutrition, rinsing and cooking quinoa, and how to use quinoa flour and quinoa flakes: QUINOA VARIETIES: WHAT IS RED QUINOA? WHAT IS BLACK QUINOA? Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it's cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red, black and white. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don't stick together as much. QUINOA NUTRITION FACTS Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it's not actually the amount of protein that's so impressive. Instead it's the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. There are 111 calories in each 1/2 cup of cooked quinoa. HOW TO RINSE QUINOA Do you need to rinse quinoa or not? Conventional wisdom has it that you need to rinse quinoa before cooking. Why? Quinoa seeds are coated with saponin, a bitter substance that protects the seeds from predators. However, most quinoa sold in the U.S. is pre-rinsed so there's no need to do this. If you want to be cautious, go ahead and give it a rinse: Put the quinoa in a bowl, cover it with water, swish it around and then drain it in a fine-mesh sieve. HOW TO COOK QUINOA: QUINOA-TO-WATER RATIO If you can cook rice, you can cook quinoa. Here's the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water (or broth) in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork before serving. When it's cooked, quinoa will look slightly translucent and the white "string," which is actually part of the hull, will be visible. FREE SUBSCRIPTION TO INFLUENTIAL NEWSLETTER Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. One cup dry quinoa yields 3 cups cooked or 6 (1/2-cup) servings. Keep in mind how fluffy quinoa gets when you're putting it into soups. Don't add too much or you'll find all your liquid has disappeared. HOW TO BAKE WITH QUINOA FLOUR AND HOW TO COOK WITH QUINOA FLAKES Want to go beyond basic quinoa? Here's what to look for next: quinoa flakes, which are a lot like rolled oats and can be used similarly, and quinoa flour, a great option for baking, especially gluten-free baking. Look for both products in well-stocked supermarkets or natural-foods stores. Wondering how to make your own quinoa flour? To make quinoa flour, grind white quinoa in a clean coffee grinder until it's a fine powder. It won't be quite as fine as what you get in the store, but will work in recipes for cookies and bars where a really fine texture is not necessary. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2013 Eating WEll, Inc. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC. Premium Health News Service