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Teriyaki-Dressed Quinoa

Adapted from Chocolate & Zucchini’s Japanese-Inspired Quinoa

Kim (aka Restaurant Baby #4) is a fan of Heidi Swanson of 101 Cookbooks. We started accumulating all sorts of whole grains (and, yes, one bottle of blue agave nectar). When I was looking through our pantry for Eat Down the House, I found a handful of red quinoa, less than one cup to be exact. What to do with the quinoa?! Luckily, Chocolate and Zucchini posted a recipe for Japanese-Inspired Quinoa .

What is quinoa (KEEN-wa)? It resembles couscous and bulgur and looks like a grain. However, according to Wikipedia, it is actually not a grain but is “grain-like” and is closely related to spinach. When cooked, quinoa has this awesome nutty flavor and is super nutritious to boot. Originally from South America, it is gaining popularity here in the States, so much that we may be making it less accessible to local Bolivians . I feel a little guilty, and reminded that moderation and diversity has its virtue.


Other Recipes for Quinoa:

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