Quinoa [Keen-wah] is a fantastic grain to utilize in year-round cooking. It has long been celebrated as a nutritional powerhouse - protein-rich, delicious, and charmingly versatile. I use it in soups, on salads, as a base for all sorts of quinoa bowls, and tend to use it as a nutrient-packed alternative to white rice or pasta. Bonus: It freezes beautifully. If you find you enjoy recipes featuring whole quinoa, there are also other forms of quinoa available. Keep an eye out for quinoa flakes, popped/puffed quinoa as well as quinoa flour. All are delicious, interesting, and easy to incorporate into your cooking.
A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
A great way to use nutritious quinoa. This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.
A weeknight winner - a hearty melding of beans, and corn, and taco spices, and quinoa. Finished with avocado and pepitas and a squeeze of lime.
Lunchbox magic - a post and video about taking one favorite tomato sauce, and working it into three different lunches.
Kale quinoa bites - baked with feta, edamame, and onion for my Tokyo flight. A great little nutrition-packed snack or meal when you're on the go.
What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try - coconut, garlic, almonds, kale, topped with salted yogurt and avocado.
The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's book, Ancient Grains for Modern Meals.
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Some San Francisco photos along with a recipe for asparagus & quinoa, tossed in a bit of Tabasco butter, with toasted pine nuts and a touch of crème fraîche.
This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
A colorful grain blend inspired by a recent trip to Japan. It features equal parts brown rice, red rice, and millet, plus some quinoa and amaranth.
Maple syrup scones sweetened with a hint of maple syrup. Big flakes of sugar meld into a sweet, crackly top crust, and the whole wheat pastry flour makes them beautifully tender.
A fantastic salty-sweet grilled tempeh recipe. The marinade is made from a simple (but effective) combination of maple syrup, soy sauce, garlic and ground chipotle pepper.
Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
A stunning berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey.
This quinoa recipe shows you how I might clean out my fridge - white quinoa, potatoes, onions, toasted nuts, and asparagus.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.