Quinoa has always been a superfood I have wanted to like and eat. I have never had the palate for quinoa however, due to bland preparations of it that I have made or been served. Quinoa is a complete protein, containing all nine essential amino acids, with tons of fiber, iron, and many other important nutrients (View my earlier piece on the 7 Benefits of Quinoa:The Supergrain of the Future). Who would not want to reap the benefits of this amazing healthy superfood?
A couple of weeks ago, I finally cracked the code of how to make quinoa tasty. It happened after I went to New York City’s Balaboosta, an amazing NYC Mediterranean restaurant in Nolita. Balaboosta’s quinoa dish was the most delicious of the quinoa preparations I have ever had. Balaboosta nailed the bowl of golden quinoa with dried cranberries, chickpeas, fresh herbs, and preserved lemon.
After my quinoa success at Balaboosta, I set out on a an adventure to master a very simple, easy to make, and quick side dish of outstanding quinoa at home that could be served alongside any vegetable. With great contentment I mastered the wonderful quinoa grain and am now hooked!
I hope you enjoy my vegan/vegetarian quinoa meals and expand on my recipes to experiment with your own. There are few things more fun than experimental creative cooking and the challenge of finding ways to make healthy foods we might not at first find tasty, into favorites! My quinoa meals left me feeling full, clean, and strong like the Inca warriors! Thanks to quinoa, my diet has reached a new level of health. I look forward to evolving beyond this one side dish. With cooking as in life, I feel that it is often important to move slowly, one step at a time.
1. Buckwheat Quinoa With Walnuts (You can use any kind but I love this one)
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