The book contains an introduction on quinoa (I learned that there were 1700 varieties of quinoa!) and plenty of recipes, for all occasions. You can check the author’s website here.
I wasn’t able to try all recipes yet – far from it! -, but I seized the occasion to try this tricolor quinoa I had seen at Trader Joe’s.
From the book, I tried a declination of this quinoa granola recipe.
I used almonds, sunflower seeds and cranberries. Every other morning, I added some chocolate chips for an extra yummy taste. The quinoa granola itself was a delicious way to start the day, especially with some soy milk. And ain’t it beautiful?
And to show you how beautiful this quinoa is, here’s a last minute, simple recipe with cooked quinoa:
– 1/2 cup uncooked quinoa
– 1 American cucumber
– About 20 pecan nuts
1. Cook the quinoa as indicated on the package
2. Once cooked, let it cool completely
3. Use a vegetable peeler to get long yet thin slices of cucumber
4. Mix the quinoa, cucumber, basil and pecans together
5. Add your favorite salad dressing and enjoy!