Last week I threw a package of red quinoa into my basket at the grocery store without really thinking too hard about it. Then I got to the checkout and found out that it was $7.00! I got it anyway, since I figured it would last awhile and I could use it for my work lunches.
Quinoa is great because it’s so versatile, and can even be used in sweet dishes, like Cocomama breakfast cereal. It’s high in protein, fiber, B vitamins, folate, and magnesium. And who couldn’t use a little extra magnesium in their life? 😉
And boy did I use it. I managed to put together the strangest combinations of ingredients that I found in my fridge.
First up:
Quinoa with tuna salad, broccoli, carrots, and feta.
Then there was:
Quinoa with chick peas, cucumbers, carrots, feta, and parsley.
And today:
Quinoa with stir-fried tempeh, carrots, hummus, feta, and parsley
I think I need to take a break from this quinoa thing. I love it dearly, but I think I’ve had enough.
At least I got my $7.00 worth – I still have some of the package left!
Any ideas on how I can use the rest of this quinoa in a different way? I think I’m turning orange from all of these carrots…
Gluten Free? Gimme Three! 
These remind me of my ‘mash-ups’ that I make with quinoa (or brown rice). I love quinoa with lentils and faux honey mustard dressing, mainly because it’s a healthy way to eat the dressing. Anyway, I’ve never tried it with red quinoa so I don’t know if the taste would be different, but you could do a sweet breakfast quinoa with raisins and maple syrup, it’s not bad.