Spectacular Dantes View

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It was well worth a long drive (a lonely road) to Dantes View. This was our last stop on our first day of journey to Death Valley National Park California. It was already 3:30 pm when we left the main road and it took us about 20 minutes to get there. A 13 mile paved road but the last quarter mile is 15% grade. A steep climb up but so beautiful. Vehicles over 25ft or longer are prohibited on this road. Please watch our short video  Road to Dantes View  to see the road.  There were few cars when we arrived at The Dantes View but those people were out exploring around. It wasn't crowded at all in fact we were the only ones there enjoying the 360 degrees of breathtaking view of Death Valley from 5475 ft high above Sea Level.  We didn't stay long because it was windy and cold.  It would have been nice to explore the area but it was also getting late in a day. There was a Bee Hazard caution sign on the road but we didn't even get the change to see any. Maybe it's because we

Quinoa (Keen-Wah) Mother of all Grains

Quinoa is a must in my kitchen. A super healthy food that's high in protein, good source of phosphorous, magnesium, potassium, zinc, iron, copper, and more. Has low glycemic index which helps lower cholesterol. It's gluten-free and had all 8 essential amino acids that makes quinoa a complete protein. Quinoa is native to Andean mountain region in South America. It is considered sacred to the Incas, they called it the mother of all grains.

This is kind of what we have right now
There are so many recipes I can make with quinoa, but I use it mainly as a substitute for rice. It is pretty easy to cook. 1 cup of quinoa to 2 cups of water. Using the stove top, bring it to boil and let it simmer for 10 to 15 minutes. There is this distinct aroma that I don't like while it's cooking, but once it's done, I don't smell it anymore. The taste is fairly bland, so I have to add flavor to it, just like rice. Sometimes, on my laziest day, I'll just add olive oil and soy sauce to it and eat it like that. I first found out about quinoa back in 2010 when I was watching Giada De Laurentiis on Food Network channel. I didn't know what it was but I wrote down the recipe anyway (Herb Quinoa). When I saw a bag of quinoa in the store, I point it out to my husband and gave him a hard time for pronouncing it wrong. We first bought our first bag and since then, we are hooked!


When I was in Alaska, my husband always ordered our quinoa thru Amazon. It is a lot cheaper than in the local stores even after paying for shipping.We always have the pearl but we also tried the red quinoa which I don't really care for it. I also found out that there is no significant difference between the red and the pearl quinoa. Although, red quinoa holds more of it shape and it is more desirable because of its vibrant color, but it is not appealing to me. I would rather have the fluffy kind, just like the rice.


Happy Monday everyone! It looks like it's gonna be a warm and sunny in my neighborhood today.
 Thanks for stopping by
Be good
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and
Have fun!

Comments

  1. I am gluten-sensitive, so you'd think I'd know what to do with Quinoa. Unfortunately, I had an epic fail in the kitchen when I first tried it, and so I've avoided quinoa ever since (I can be a wimp like that). Thanks to your post, I'm inspired to try it again. This time, I'm trying a pre-made (boxed) organic soup with quinoa, spinach and potato. It's pretty good, and very healthy, though a bit too strong on the onion. I'll have to experiment with making quinoa myself again-especially in soups. I appreciate the encouragement to try it again.

    ReplyDelete
  2. I am gluten-sensitive, so you'd think I'd know what to do with Quinoa. Unfortunately, I had an epic fail in the kitchen when I first tried it, and so I've avoided quinoa ever since (I can be a wimp like that). Thanks to your post, I'm inspired to try it again. This time, I'm trying a pre-made (boxed) organic soup with quinoa, spinach and potato. It's pretty good, and very healthy, though a bit too strong on the onion. I'll have to experiment with making quinoa myself again-especially in soups. I appreciate the encouragement to try it again.

    ReplyDelete
  3. I tried it once in a salad and really didn't like it, but perhaps if I cooked and used it like rice I'd develop a taste for it.

    ReplyDelete

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