Working with quinoa

Appears in

Published 2013

About

This high-protein grain has a natural residue that is very bitter. Rinsing and draining it several times before cooking helps remove this substance, leaving a versatile, mild flavor.

Photos

In this section

Polenta, Fried Eggs, Greens, and Blistered Tomatoes

Thai-Style Tofu and Butternut Squash Curry

Mushroom Spaghetti Carbonara

Vegetable and Olive Platter with White Bean Hummus

Asparagus with Burrata and Pistachio Salsa Verde

Socca

Crisp Socca

Soft Socca

Crisp Socca with Burrata, Greens, and Olive Dressing

Braised Chickpeas and Carrots with Yogurt Topping

Soft Socca with Summer Squash, Basil, and Gruyère

Penne with Walnut Pesto and Peas

Black Bean and Feta Quesadillas

Soft Polenta with Mushroom Ragout and Poached Eggs

Herbed Egg Crepes

Herbed Egg Crepes with Ricotta and Spring Salad

Grilled Eggplant, Tomatoes, and Goat Cheese

Macaroni and Cheese with Chard and Sage Bread Crumbs

White Bean, Kale, and Sage Soup

Indian-Style Chickpea Salad

Spaghetti with Heirloom Tomatoes, Olives, and Herbs

Polenta Pizza Crust

Polenta Pizza with Tomatoes and Fresh Herbs

Quinoa Tabbouleh

Potato Pancakes, Poached Eggs, and Green Onion Sauce

Part of

Crafting a meatless meal

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