I’ve been having a lot of fun reading the Savvy Vegetarian website since I discovered it a few months ago. It’s a great source of nutritional information, vegetarian news and even some really good recipes. They’ve got a great post on there right now about how and why to cook quinoa and I wanted to share it with you. Quinoa has more protein per serving than any other grain and since we vegetarians are always on the lookout for good sources of protein, that makes quinoa a very valuable addition to our diets. Luckily, it happens to taste great and be really versatile, too.
Savvy Vegetarian has a great basic recipe for cooking quinoa on the website and suggests that you can go from there as far as using it as a substitute for rice and other grains.
We use it for a lot of different dishes, both savory and sweet.
We use it instead of rice, but also in soups and stews. It’s great used in place of barley in vegetable barley soup and it adds a nice texture and a good deal of protein to vegetable soup.
My husband eats it in the mornings or even for dessert with a little brown sugar, butter and milk. It’s also great used in parfaits. I like to layer it with yogurt and fruit in some pretty glasses and last week I had some very good success using it in a fresh apple crumble.
Check out Savvy Vegetarian for their basic cooking instructions and also try quinoa in place of rice, barley and other grains in some of your favorite recipes. I’d love to hear your ideas and even get a few new quinoa recipes from readers who’ve been experimenting with this nutritious and delicious grain.