If you follow this blog you’ll know that quinoa is our grain of the month. It’s a grain I particularly love and writing about it yesterday inspired me to cook some for lunch today. I chose this recipe from Epicurious because it used ingredients I had to hand. The only substitution I made was to replace white quinoa with red which had the added advantage of looking particularly jewel-like. The recipe has an unusual method of cooking the quinoa which involves both boiling and steaming. I found it produced nutty grains with a bit of bite to them.
Black Bean and Tomato Quinoa
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