So how do you use it? Well, because of it's slightly nutty flavor, it can be used in plethora of recipes, including pastries and baked goods. You can ground it into a flour, or use it in place of rice. It tastes great on salads (thanks sweetgreen) and it can replace your morning oatmeal by cooking it in almond milk, then adding some fresh fruit and honey!It's also considered Kosher for passover fare.
I made this easy recipe to help introduce quinoa to my boyfriend. He's a great guinea pig and will try just about anything I make, and give me an honest opinion. I had already tried it numerous times, but had never made the attempt to cook with it. Luckily, it turned out great and now he's obsessed with it just as much as I am.
Sweet Potato Quinoa Casserole
What you need:
1 c red Quinoa, rinsed (you can also use white)
2 c vegetable broth (I used the Pacific organic veggie broth)
2 sweet potatoes, diced and baked
3 tbsp. olive oil
Juice from 1/2 a lemon
Salt and pepper to taste
1/4 tsp. cayenne pepper (If your not a fan of heat, then only use a small pinch or two)
What you do:
Dice the sweet potatoes and use about 1 tbsp of the olive oil to brush over the sweet potatoes. Bake at 400 degrees for about 30 minutes. The timing doesn't have to be perfect. I prefer my sweet potatoes to be slightly mushy.
After rinsing the quinoa, simmer in the vegetable broth for approximately 10 to 15 minutes, or until the liquid is gone and the quinoa is light and fluffy. Remove from heat and set aside in a large bowl.
When the potatoes are done, toss with the quinoa.
In a separate bowl, combine the lemon juice, remaining olive oil, salt pepper and cayenne pepper. Give it a quick whisk, pour over the quinoa mixture and gently toss. Season with additional salt and pepper if desired.
Makes about 8-10 serving as a side dish, or 4-5 servings as a main dish. Enjoy!
