January 31, 2012
I love this dish for Corn and Quinoa Salad. The colors are beautiful and it tastes just as good as it looks. The corn, parsley, and lemon give it a fresh, summery taste. It is great warm (when the quinoa is still hot) or cold (if you bring leftovers into work for lunch).
June 13, 2012
I love making quinoa “salads”. I get inspired by which vegetables are fresh and in season – add a homemade salad dressing and possibly cheese, meat or beans – and it becomes a perfect, complete meal. The best part about quinoa salads are that they store well for several days in the refrigerator, and travel well – making them an easy take-to-work lunch option.
January 27, 2012
Quinoa is an ancient grain with South American origins. And technically, it’s not a grain at all, but a member of the spinach and beet family. It’s also a nutritional powerhouse: it contains all 8 amino acids making it a complete and rich source of protein, it’s high in iron, B vitamins, zinc, potassium, calcium, and vitamin E. Plus it is gluten free and easy to digest.