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Quinoa is a HUGE staple in my diet. I am eternally grateful to the vegetarian chef who introduced me to it years ago by way of a delicious quinoa “stuffing” that he made as part of a gorgeous vegetarian Thanksgiving feast. I typically make at least one quinoa based dish a week.
I find quinoa terrible easy to work with and utterly versatile. However, this was not always the case. I went through a long period of trial and error upon error in regard to quinoa, nearly giving up on it altogether before learning how to cook it properly and make it tasty.
My mom recently lamented a salad attempt ruined by mushy quiona. I randomly came across this article as I was perusing cooking blogs and snatched it up to send to my Moms, but thought that I should post it for all of you dear readers as well!
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I do! I love it with cereal or in a smoothie.
Now “So Delicious” has an almond milk that is higher in protein, 5 grams per serving. That’s because they add pea and rice protein.
They have an unsweetened variety with just 40 calories in 8 ounces. I’m going to keep an eye out for this product!
Gluten Free Marble Cake