I make a simple pilaf with my quinoa, tossing in nuts of some kind and a dash of sea salt and a splash of olive oil. This pilaf had toasted, but unsalted, pistachios for a lovely red and green addition to my plates.
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Tuesday, May 18, 2010
Because I love to create a colorful plate, I gravitate towards vibrantly hued foods - rich golden beets, purple potatoes, dark leafy greens. I recently discovered red quinoa at the grocery store and it's been a staple in my shopping cart ever since. The Incas held the crop to be sacred, referring to quinoa as 'chisaya mama', or 'mother of all grains.' It's definitely a Mann-family favorite; we love it.