My friends at The Organic Dish, here in Boulder, introduced me to red quinoa. I was familiar with the more common, pale quinoa but find this red variety far more flavorful and fluffy. It looks fantastic in grain-focused side dishes and salads.
With a protein content of 12-14%, it makes a healthy choice for vegetarians and it’s gluten free so it is safe for those with celiac disorder. I cook red quinoa in my rice cooker, which couldn’t be easier. Then I add this great grain to pilafs for a nutty flavor. All week, I’ve been adding it to soups and salads. It is really nice and adds a wonderful look (not to mention added nutrition) to your meals.
Barr’s Red Quinoa Pilaf
Here is a wonderful, healthy treatment for red quinoa, delicious served hot or at room temperature.
1/2 Cup cooked red quinoa
1/4 Cup toasted slivered almonds
1/4 Cup chopped fresh parsley
1/4 Cup cooked lentils (or cooked barley, or brown rice)
Salt and pepper, to taste
drizzle of extra-virgin olive oil
Place all ingredients in a bowl and toss together and serve.
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