photo credit: womensnutritiontips.com

Run – don’t walk – to your local health food store and pick some up! I thought Quinoa was a grain, but found out recently that it is a relative of leafy green vegetables like spinach and Swiss chard. It’s an amino acid (protein) seed that has a fluffy texture and a somewhat nutty flavor when cooked. I’ve made quinoa and black bean burritos that turned out pretty good. Most recently I made this Peruvian Quinoa stew. PHENOMENAL!!

Note: for folks living in Richmond, Ellewood Thompson’s sells this little gem in bulk.


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Filed under vegetarian cooking

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