今晚嘗試把南美安地斯山的紅藜麥加進台灣的

白米裡煮。味道如此之好，晚餐竟無廚餘留下！

For dinner tonight, I tried red quinoa (from the Andes,

Peru) mixed with rice (from Taiwan). It tasted so good

that there's no left-over!

紅藜麥有嚼勁,顏色好看,售價也稍貴!

但是,兩者的營養價值都是很高的!

Red quinoa is more chewy, colorful, and a little bit

more costly in comparison to the regular "plain" quinoa. 

However, they are equally nutricious regardless of

their appearances!

用電鍋煮藜麥白飯,白米與蔾麥之比是 4:1,

再加等量(最多1.2倍)的水.

用電鍋煮藜麥白米稀飯,白米與蔾麥之比是 4:1,

再加6倍的水.

試試看喔!我跟我的小孩都超愛吃!

If you are using a rice cooker, here is the recipe:

In the case of making quinoa rice: (a) rice to quinoa = 4 : 1
(b)rice+quinoa to water = 1 : 1 （or, 1.2）

In the case of making porridge：(a) rice to quinoa= 4：1
(b) rice+quinoa to water=1：6 

Try it!  It looks so delicious and it is nutricious!