Tag: quinoa

Salad of the Month: Quinoa, Fava Beans and Peas

by in Amy's Whole Food Cooking, May 13, 2014

Packed with fava beans, fresh herbs and peas, this salad will bring spring to the table in an instant. Mint, dill and scallions complement the ever-so-slightly-sweet flavor of the brown-rice vinegar seasoning, creating a bright and refreshing marinade for the salad. Quinoa provides the ideal texture and background, with plenty of protein and nutrients, makingRead more

Quinoa, Making a Move to Dessert

by in The Grain Attraction, May 3, 2014

Quinoa is still all the rage. And it’s no wonder. It’s full of protein, easy to make and extremely versatile. Just how versatile? Well, recently I’ve started eating it for dessert. That’s right, quinoa in the pudding!

5 Ways to Eat More Alterna-Grains

by in Healthy Recipes, April 11, 2014

Rice is over. Couscous is passe. It’s all about alterna-grains these days. But don’t just stock your pantry with these exotic-sounding carbs and hope for the best. Those wheat berries won’t cook themselves! Here’s what to do with your kitchen’s latest grainy guest stars. Triple Herb Freekeh (above) Get your freekeh on! In a simple dishRead more

3 Ways Quinoa is About to Blow Your Mind (at Breakfast, Lunch and Dinner)

by in Amy's Whole Food Cooking, March 21, 2014

Quinoa is fast-cooking, versatile and protein-packed. Keep a pot of the cooked grains on hand (using the basic recipe below), and these meals will come together in 10 minutes for a nutrient-rich breakfast, lunch or dinner.

The Chef’s Take: Quinoa Salad with Lemon and Chickpeas, Einat Admony

by in Chefs and Restaurants, March 12, 2014

At the multiple Middle Eastern eateries Einat Admony owns in lower Manhattan — the restaurant Balaboosta as well as the Taïm falafel franchise — the chef pays homage to her upbringing with remarkable care. Not only does she skillfully prepare honest renditions of the fresh and flavorful cooking she grew up eating, but Admony makesRead more

This Week’s Nutrition News Feed

by in Food News, January 29, 2014

In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag. Takers for Tomato Yogurt? Blue Hill Farm, annex of New York’s famed Blue Hill eateries, is making its mark on the yogurt scene. Instead of offering the conventional fruit-filledRead more

The Veggie Table: Quinoa with Brussels Sprouts and Pomegranate

by in The Veggie Table, October 8, 2013

In North America, the pomegranate season runs from late summer until early winter, making now the perfect time to start incorporating jewel-like pomegranates into meals and snacks. This dish has just four main ingredients (not including oil, salt and pepper), gets a nutty crunch from the walnuts and a burst of tart juice from theRead more

New Twists on Pasta (A Guide to Alternative Noodles)

by in Healthy Tips, September 19, 2013

Whether you’re looking for a gluten-free pasta, trying to eat more whole grains or experimenting with ancient grains, you can find alternative pastas lining market shelves. Here’s a guide.

The Veggie Table: 3 Ways to Dig Into Quinoa

by in The Veggie Table, August 17, 2013

Cooking quinoa (which is considered a whole grain even though it’s actually a seed) is as simple as cooking brown rice, using two parts water to one part quinoa. An important step in the cooking process is to rinse the dry quinoa before cooking to help remove the coating of bitter-tasting saponins. Once cooked, quinoaRead more