By Barbara Rosario

Quinoa (pronounced Keen-Wa or Kee-no’ah) is a natural whole grain with ancient origins. It is know for building strength and endurance It is a high source of protein, B Vitamins, iron, fiber, calcium and phosphorus. It is grown high in the Andes of South America and dates back to the Incas. Quinoa is referred to as the "Mother Grain". It contains more high protein than any other grain. The National Academy of Sciences calls it "one of the best sources of protein in the vegetable kingdom". Quinoa is a complete protein. It provides an essential amino acid balance close to the ideal set by the United States Food & Agricultural Organization. Quinoa is light and easy to digest. It is easy to cook and can also be spouted. It is high in protein and low in fat and contains calcium and iron.

To prepare: Rinse thoroughly 1/4 cup Quinoa in a hand strainer. After rinsing, immediately dump into a small saucepan, there is no need to let it drain. To this add 3/4 cup water. Bring to a boil, then cover and reduce heat to simmer or low. Cook 14-15 minutes then let stand for about 15 minutes.

Here is the recipe I am using:

The evening or morning of the day I need to prepare a batch, I take about 3/4 cup of my standard canary mix, which is only canary seed, rape, flax and niger (no fillers) and soak in the refrigerator to soften. When you are ready to prepare a batch of nestling food. Place the cooked Quinoa in a large mixing bowl, or the contain the nestling food will be stored in, to this add the soften seed mix, which has been rinsed thoroughly and allowed to drain for about 10 minutes, mix these two together, well. After mixing, add 1 cup nestling food or dried bread crumbs, mix, ½ cup 7 to 9 grain cereal, 2 heaping Tablespoons "All Bran" cereal (made by Kellogg), 2 heaping Tablespoons apples/raspberry granola, 2 Tablespoons textured vegetable protein and 1 "Shredded Wheat biscuit. Mix all ingredients well.

Please note: Each of the following has been ground in either a small coffee grinder or a food processor, 7 to 9 grain cereal, "All Bran" cereal, granola, and textured vegetable protein. When buying the granola I would suggest always smelling it first to make sure that it is not stale. The textured vegetable protein and the granola I store in the freezer until needed in plastic zip-lock freezer storage bags. The other ingredients I store in zip-lock bags on the self. The "Shredded Wheat" biscuit is ground in a small zip-lock sandwich bag where I have placed it, removed the extra air from the bag, then used a rolling pin to grind it into small shreds, or it can be also ground in the processor. If a large batch of nestling food is made the extra can be frozen until needed. It thaws very quickly, The above receipt will make up about 3 quarts of nestling food. All the ingredients, except for the nestling food mix, I am able to obtain locally at a grocery store. Some areas you may have to go to a Health Food store to obtain the Quinoa and the textured vegetable protein. After the birds are completely thorough the moult I leave out the textured vegetable protein. For the 2 heaping tablespoons of vegetable protein I substitute 2 more heaping tablespoons of the Granola, for a total of 4.

I am using dried bread crumbs now instead of a commercially purchased nestling food. I go to my local bread outlet store where I can pick up loaves of bread at about 1/3 the cost in the grocery store. I always select multi-grain breads. Roman Meal puts out a great one that has among it’s ingredients sunflower seed & poppy. It is a heavy bread and smells wonderful. I cut it up into to cubes for drying. Once dry, I throw the cubes into my food processor to grid it down to crumb size.

I find that this recipe is eaten well by birds of all sizes and types. Variations can be made to this recipe to accommodate from finches to hookbills. 

If you have any questions, feel free to email me.