Wikizines are interactive magazines that anyone can create or edit - and this one is called "A Chef's Cooking Tips". Here you can find fresh voices and respond in real time. Some members write articles about recent news and trends related to the wikizine's topic, others recount relevant personal stories or share their favorite pictures and video clips. Got an interesting idea or story to share with other members of this wikizine? Well, then put on your journalist's cap and add your own article!
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Quinoa (pronounced KEEN-wah) is a native of Peru where it grows both wild and under cultivation for centuries begining with the Incas. It is technically a pseudo-cereal since it is not a member of the grass family, but rather produces seeds (usually called berries) which can be cooked or ground into flour. Quinoa imparts a light nutty flavor to dishes. It enhances soups, stews, and rice dishes. Although widely thought of as a grain, Quinoa is actually related to Spinach and Chard.
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I thought it might be a useful blog to write down my thoughts on soup making. I've tried to keep it non-technical to make it useful to a broad audience.
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