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4 to 6
portionsEasy
By Sheila Lukins and Julee Rosso
Published 1989
The latest grain to land on our shores from South America, quinoa is very adaptable. We thought we’d update our favorite nutted wild rice recipe and see how good it would be. Though not ones to trade new friends for old, we have to admit we’re very partial to the revision. The lightness of the quinoa gives magic to the flavors of the sweet orange juice, raisins, and mint. This is best served at room temperature, just great with a cold cucumber soup on a summer day or with an autumnal feast