There are some foods that fascinate me and quinoa is one. I’ve read a lot about it being a “superfood,” loaded with protein, calcium, iron, fiber, B vitamins and more. It looks delicious and I just learned how versatile it is! I thought it was merely a substitute for starcy white rice. Silly me!
In Jessica Harlan and Kelley Sparwasser’s book, Quinoa Cuisine: 150 Creative Recipes for Super-Nutritious Amazingly Delicious Dishes I learned a lot about quinoa. It gave me an introduction to the pseuodgrain, walked me through the types of quinoa, tips for shopping and cooking with it.
After learning more about it, we moved into recipes. There’s recipes for breakfast, salads, soups, stews and baked deliciousness! I was impressed by the incorporation of texture and color quinoa offers a meal. As I read the recipes I was astounded by how creative it is in the kitchen.
Here’s a glimpse of some of the recipes featured inside Quniona Cuisine’s cover:
- Quinoa Biscuits and Gravy
- Black Bean, Corn and Quinoa Salad with Lime Dressing
- Two-Bean Quinoa Chili
- Chicken Potpie with Quinoa Biscuit Crust
- Mini Pizzas
- Cranberry Cherry Tarts
and so much more!
The book is organized by seasonal foods and labeled with icons to find the meal for any occasion: 30-Minutes of Less, Freezes Well, Gluten-Free, Kid Friendly, Vegan and more!
I’m excited to introduce the taste, texture and nutrition Quinoa offers to my family.
About the Authors:
Jessica Harlan has written about food and cooking for nearly 20 years. She has developed reciepes for top brands, judged food competitions, interviewed celebrity chefs and catered swanky Manhattan coctail parties. Her work has also appeared in national publications, such as Time Out New York, Town and Country, and Consumers Digest. Her first book, Ramen to the Rescue, was released in 2011. She lives in Atlanta, Georgia, with her husband and two daughters.
Kelley Sparwasser started her career in Portland, Oregon, where she completed cooking school and worked in area kitchens. She then moved to NYC, joining the editorial staffs of McCall’s and Food Arts. Later, she opened a restaurant consultancy before returning to Oregon to pursue her passion for pinot noir as Direct Sales Manager at Penner-Ash Wine Cellars. She lives in Portland, Oregon.
Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”.