Recipes with Quinoa and Koshian

Quinoa is eaten as a grain, though is actually a relative of spinach and chard; it is the seed of the plant. It has a nutty taste and slightly crunchy texture. It is high in protein, a good source of fiber and rich in manganese, magnesium and iron. Q... More about Quinoa

Koshian is frequently used as a filling in Japanese pastries. You can also make a sugar syrup first with an equal amount (weight) of sugar, 40% water, and 1% salt. Then add the bean paste and mix well over low heat. White "an" can be made the same wa... More about Koshian