You can cook it in chicken stock for a little flavour, use it in place of pasta for a cold summer salad or add it to soups and pasta sauces as you would barley. Every summer, I make up big batches of what we call Quinoa Greek Rainbow Salad (which was inspired by this recipe but I use lots more lemon, mint, olives and feta than they specified), and bring it in for lunch in the office, or use it as a side dish with grilled chicken or fish.
For breakfast, I even enjoy it with some berries, nuts and honey, instead of the usual oatmeal porridge. It’s my new superfood! Have you tried quinoa?
Tagged under: recipes,quinoa,Quinoa Greek Rainbow Salad,couscous,salad,summer salad
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