I just made this quinoa salad for a reunion dinner tonight.
Quinoa is a very small grain, actually it’s technically not even a grain, it’s a seed, but it’s always lumped into the hearty whole grain category. It’s gluten free and fairly quick to make. It smells earthy when cooking.
I found excellent cooking instructions for quinoa in the Lorna Sass book “Whole Grains Every Day Every Way“. Cook quinoa similar to how you cook pasta: use a large portion of boiling water and then drain.
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