This quinoa recipe is an odd bird of sorts, but it was so well received that I thought I’d share it with you. Heather, my sister was on her way over for lunch. Wanting to avoid a trip to the store, I committed myself to throwing lunch together using whatever I had on hand.\u00a0
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There are infinite ways to switch this up. If I have paneer cheese on hand, I like to swap that in for the tofu. You brown the paneer in a skillet, the same way you would tofu, and it gets nice and sizzly. So good.<\/span><\/p>\n And while you can certainly swap in a wide range of grains here – rice, millet, etc. – I love it with quinoa. You see it pictured here with tri-color quinoa, but I often make it with the white variety. Th recipe calls for three cups of cooked quinoa, if you’re not sure how to make it, here’s a page with my preferred method of how to cook quinoa.<\/span><\/p>\n Pepitas are my go to for crunch. Seconds choice is toasted cashews (chopped\u00a0 just a bit).<\/span><\/p>\n <\/span><\/p>\n I hope you enjoy this one as much as we did. The first time I made this was in 2008, and we still make it regularly. Especially when it is peak pesto<\/a> season and cherry tomatoes are abundant.\u00a0<\/p>\n Continue reading Heather’s Quinoa<\/a> on 101 Cookbooks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" This quinoa recipe is an odd bird of sorts, but it was so well received that I thought I’d share it with you. Heather, my sister was on her way over for lunch. Wanting to avoid a trip to the … Continue reading More Quinoa Recipes<\/h2>\n
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