WEEK 17 – QUINOA
Quinoa is all the rage in my world. It cooks like rice, but has more fiber and protein to offer than regular rice.
Plus it’s another gluten-free option to add to your menus.
In this picture above, I’ve added quinoa to a salad with chicken, mushrooms, and red onions.
It tastes wonderful with chili over the top of it.
We served it to guests last weekend with brocoli cooked in as a side dish to chicken and steak.
WHERE TO BUY:
Some stores are selling it now in bulk.
I’ve also seen it with some flavors mixed in, like garlic.
~ Let me know what you think of quinoa if you give it a try!