Not So Naked Quinoa

From Spinach Tiger by Angela Roberts

October 8, 2009

Roasting quinoa continues to be my favorite way to eat this grain that is not really a grain, but a seed. Confused? Probably because it assumes the grain persona. You cook it by boiling it and then you use it as you would any grain.

This is an ancient food that could be THE food of the moment, because it’s perfect protein, has a low glycemic index, and is gluten free.

The only problem I see with quinoa is that it can get a bit boring and bland. I know you could say the same thing about rice, but quinoa cooks up almost like a porridge, and that is not a texture as easily adaptable to some recipes as other grains.

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