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Move Over Rice. We’ve got a Leaner Meaner Grain Movin’ in!
Well with that being said, I still have to say I still love you Mr. Rice! Sorry but the guilt got me… I don’t want to bash my old faithful!
Quinoa is the new IT girl though right?! Everywhere you turn this tiny little grain is popping up. We all know the virtues of it…. full of essential amino acids, like lysine, high in protein and also has acceptable quantities of calcium, phosphorous and iron, but to me the best qualities it has are its taste and texture.
One of the other things I love about quinoa is its versatility. It can be used as a salad, breading, pudding, risotto, grainy side dish, ground smooth as a fish topping, or raw in granola.
As a Mom of a child with nut allergies, I find quinoa can be substituted in a lot of recipes that call for nuts.
When I make salads I always try and use a variety of coloured quinoas like the red and black and white. The darker grains have a much nuttier flavor a retain their crunch a bit more after cooking.
This dish uses a very similar method to cook as a traditional risotto. Add your fat and flavourings along with the quinoa to toast it, then add liquids to absorb and stir with the grain. As I mention in the recipe you can cover and let the mixture cook for about 15 minutes first though ad then finish it with the traditional stir method.
Like rice risotto, you can change-up the flavours any way you’d like, even making it into a breakfast porridge!
Find more recipes like this at nancyscravings.com
Set oven to 425 degrees.