Quinoa is a delicious, super-nutritious food that suffers from a bit of an identity crisis. Neither a pasta nor a grain, it is actually the seed of the goosefoot plant that is related to beets, spinach and Swiss chard. Native to areas around the Andes Mountains, including Chile, Bolivia and Peru, quinoa was first eaten by the Incas some 5,000 years ago. Instead of serving regular rice pilaf as an accompaniment to chicken or fish, try this tasty version using quinoa. Prepare as directed below or experiment with different vegetables, depending on personal taste.

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