Nubbly Quinoa

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I love quinoa for its extraordinary nutty flavor and the texture of the round translucent grains which snap in your mouth. I also love its versatility: It’s so light and fluffy you can eat it as a hot breakfast cereal as easily as you can a savory side dish. And as the mother of a picky eater who lives on carbohydrates like pasta and grains, I love its high nutritional profile.

Although the instructions on the package direct you to boil the quinoa in plain water, I prefer its flavor