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.