hot for food

I’ve professed my love for quinoa before… it’s my fave! This time around I tried black quinoa. I have made the white and red quinoa before and there’s a huge difference in texture between them. I prefer the white, actually. It has a softer, fluffier feel and I find it absorbs the cooking liquid much better and faster. But I thought black quinoa would just look better in this recipe from Vegetarian Times for Gingery Quinoa Salad with Apples, Peas, and Coconut… and it does! But I would make it again with white for purposes of more pleasurable eating. The red and black quinoa’s are much chewier and make my jaw hurt after a few bites!

This is a great recipe and it happened to be one of those rare moments where I don’t modify anything! There’s a nice creaminess to it being cooked in 100% carrot juice and I like the hint of coconut flavor combined with the sweet peas and apples. If you love quinoa, give it a whirl!