I’m here today to tell you that I enjoy quinoa, and I like to eat it like this…
Blueberry Lemon Quinoa Parfait
Cooked quinoa layered with blueberries and lemon coconut cream (2 TBSP coconut flour whisked together with 1/3 cup water, 1 tsp lemon zest, and 3 drops vanilla stevia). Thank you Sarena for changing my life with your coconut cream and thank you Amy for my new found love of lemon zest.
Gena’s Quinoa Protein Bowl made with peas, raisins, and spinach instead of edamame, sweet potatoes, and kale. It was good. Miso adds so add much flavor. Love miso.
I made the newly engaged Kristen’s grandmother’s red beans and rice with chicken Andouille sausage. This was serious business people, requiring an overnight soak followed by 6 hours of stove-top cooking with a stir every 15 to 30 minutes. I’ve never dedicated so much time to any one dish and was quite proud of myself for not forgetting about the cooking beans…which I have been known to do in the past. The result was amazingly delicious, and after eating the beans with brown rice, I finished off the leftovers atop some quinoa with hot sauce. Yum! Kristen, thanks again for sending me the recipe and many congrats to you and the Spaniard!
Looking for more quinoa recipes? How about quinoa bread served with tahini and kabocha squash butter?
Or perhaps a bowl of toasted quinoa porridge?
I could give you more, but nap time has officially ended. Gotta go.