With its mild flavor and hearty texture, quinoa is a gluten-free cook’s secret weapon. It can be used as the base for a main-course salad and replaces bulgur wheat or couscous in recipes that call for them. It’s also a wonderful side dish for nearly any meal, and with vegetarian dishes to provide extra protein. Use the recipe below as a simple side dish, or use the ideas at right to add flavor, color, and texture.
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