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.