The task this week – three recipes with quinoa.  Why quinoa?  Overall a versatile whole grain that I would use on a regular basis so seemed good to play around with some options. I used both regular and tri-colored quinoa during the week and although I couldn’t taste much of a difference, the added color of the tri-colored created more vibrant looking dishes.

Recipe #1:  Quinoa Enchilada:  A cheesy casserole with corn, beans, quinoa and good flavors.  Perhaps the cheese fest offsets the benefits of the whole grain but oh well.  With fresh toppings – avocados, tomatoes, lettuce – the heaviness of the dish is offset and becomes more like a mexican salad.


Recipe #2:  Blueberry Breakfast Quinoa

Quinoa for breakfast was not as bad as I expected.  Basically it works as an oatmeal and the blueberries, almonds and honey make it nice and sweet.  A little goes a long way so don’t plan on eating a full cup of cooked quinoa as a light breakfast.


Recipe #3: Quinoa and roasted veggies

I cheated on this one and repeated the recipe from class. I had to bring a meal to a family event and really liked the sesame sauce and roasted flavors. I skipped the parsnips and turnips and replaced them with my favorite-yellow and green zucchinis.



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