RecipeMuncher

I really am a pretty big fan of quinoa. I love its texture, those little grain bubbles, and how they become translucent when cooked with that little thread running through the center. I’ve told you already about how I sometimes eat it in the morning, prepared pretty much like oatmeal and with many of the same fixings. And I still like that way. But I like this way even better. If I had to say, I’d choose this as the best way to eat quinoa for breakfast. Or dessert. Or through (...)