A Note From Molly Adams
Quinoa may have found it's way into the spotlight (and the dinner table) as of late, but a little known fact is that it's a seed from a flowering plant rather than a whole grain as it's often mistaken for. No matter what you call it, one thing for sure is that this versatile superfood is perfect for breakfast, lunch or dinner. Wondering how to cook it? Always remember the ratio 2:1. You need two parts liquid for one part quinoa. In a saucepan, toast the quinoa in a bit of olive oil until it smells nutty. Add the water, bring to a boil, then reduce heat, cover and simmer for about 15 minutes. Let sit for about 5 minutes, then fluff with a fork before serving. Check out a few of our favorite recipes featuring quinoa here!
@mollyjean4
Stamford, CT