Quinoa (pronounced Keen Wa) is often considered a grain but is actually a seed; a very versatile seed favoured by many vegans because of its high protein content. Despite the fact that it is generally used in a savory dish, often used as a rice substitute, it can be used in so many other ways too. When I make a batch of quinoa for a particular dish, I usually make more than I need so I can put the leftovers to good use. One of the many great reasons that I like quinoa is because, unlike rice, it cooks in about 20 minutes and is pretty difficult to burn.
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Ways To Use Quinoa
- Quinoa can be used hot or cold in basically any recipe that calls for rice and it can also be used as a breakfast cereal.
- It can be cooked in a vegetable broth for added flavour for savory dishes or if you plan on using the leftovers in a dessert or for breakfast, just cook it water.
- Quinoa can be used as a cold salad ingredient to give your salad some additional protein.
- Use it in wraps as a filler or instead of bulgar wheat, use cooked quinoa in a Tabbouleh Salad for a gluten free version.
- When cooking it from scratch for breakfast, I add some cinnamon, a dash of vanilla extract and dried fruit while cooking. When serving, I top with a splash of maple syrup and some sliced fresh fruit. It makes a yummy, nutritious gluten-free alternative to oatmeal.
More Quinoa Recipes
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Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 3. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!