Undiscovered…Until Now

I’ve decided that quinoa is my new favorite grain. It’s super easy to make, and absorbs flavor really well.

This week, I had cause to make it not once, but twice for my family.

The first, a very simple stuffed pepper. I used the quinoa along with ground beef and a bit of shredded Monterey Jack as the filling. A bath of marinara, pressed baked potatoes, and cheesy garlic bread rounded out the meal.

Then, last night I wanted something to accompany baked chicken and green beans. Quinoa again came to mind. Only I simply cooked it up in some low-sodium chicken broth and seasoned with pepper.


           Thanks Jenn!

7 thoughts on “Undiscovered…Until Now”

  1. We halved the quinoa and kept the veggie amt unchanged. We chose red quinoa and dusted the top with ground cumin, pepper, and about 1/3 c of shredded monterrey jack cheese and baked for the full 35 min. So very tasty!

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