Full disclosure. I like quinoa. I have enjoyed it many many times out and about here and there. There have been a handful of times that I didn’t like the one a particular eatery prepared it, but ultimately that can be said about anything, right?
I’m guessing the majority of you know, but we are taught to never assume your reader knows the subject matter you are talking about. Quinoa is a high-fiber, high in protein seed (technically) that is prepared and eaten like a grain. Same neighborhood as rice. It carries better nutritional value than even brown rice does and has become incredibly popular over the last handful of years.
I offered a full disclosure earlier because while I have Eaten and Liked Quinoa plenty, I have never prepared it at home until about 2 weeks ago. I was looking for something different than rice. Something that could dress up better and frankly be a little more nutritious with fewer carbs.
As most people do, and I am certainly no different, I went in search of a recipe that tripped my trigger. I wasn’t exactly sure what I was looking for, but I knew I’d know it when I saw it.
Long story short, I came across this recipe. I liked the appeal for the most part because I thought my daughter would at the very least try it. If her love of tacos and quesadillas allows me the vehicle to get her to dip her toe into a quinoa pool, well then I’d give it a try.
The first time I made it, I liked it. Everyone liked it. The second time I made it and got a better feel for the recipe, I absolutely loved it. So much so, that I thought it would be something worth sharing with you. It is delicious, kid friendly and nutritious as well. I’m loving the idea of making it again and adding mushrooms much like the photo above.
No, the recipe is not mine. Won’t even try to take credit. You can find it and a good explanation of it by clicking here.
If you try it, let me know what you think. tips@eatitandlikeit.com
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