This recipe is for a Pear & Bacon Quinoa Pizza. If you don’t have access to quinoa flour, it’s easy to make in just a few minutes.
Today is the beginning of Week 3 of the Healthy New Years Challenge brought to you by the fine folks at California Olive Ranch and Bob’s Red Mill. This challenge has been a blast so far. I thought I’d give you a quick rundown of the past 2 weeks.
This weeks grain is Quinoa (pron. KEEN wa). Quinoa is an ancient food that has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the “Mother of all grains” and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as “war balls”. Beginning with the Spanish conquest in the 1500s, there was a 400-year decline in the production of quinoa. It became a minor crop at that time and was grown only by peasants in remote areas for local consumption but not anymore. Quinoa is becoming a very popular grain in all types of cooking. This versatile grain can be used for breakfast as a cereal, for lunch as a delicious salad ingredient and even ground and used as flour, as was done in the recipe below. Here are some other ways that Quinoa has been used on Farmgirl Gourmet:
|Quinoa Stuffed Peppers with Chipotle Glaze||Pork Chops with Quinoa Stuffing, Bacon & Nuts|
Are you inspired to get cooking with Quinoa? Well, Bob’s Red Mill would like to send one lucky commenter a bag of Quinoa. And that’s not all. (I love saying that) California Olive Ranch would like to send a bottle of Olive Oil to pair with the quinoa as well.
Disclaimer: I was provided Quinoa and Arbosona Olive Oil from the manufacturers to review. I was not compensated for this post for a positive review. All opinions are my own.