A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
By now, we’re familiar with amaranth, millet, barley, or quinoa—to name a few. Each wholegrain is welcomed with curiosity and questions: What’s the history, where’s it from, and how is it cooked? Similar to rice, they’re mostly mild with a nutty, wholesome taste. Most whole grain recipes are served cold or room temperature as a vegetable salad or pilaf. They’re often used in breads and cereals, too.
Is there a whole grain recipe in your holiday menu? Impress guests with this vegetarian and gluten-free salad of red quinoa tossed with dice butternut squash, lightly sauté dinosaur kale and ginger vinaigrette. Currently in season in the Northeast region of the United States, butternut squash taste similar and can be used interchangeably with pumpkin. Use one large butternut squash diced in vegetable soups, pureed in breads and roasted for salads. It’s mildly sweet flavor compliments red quinoa’s earthy and nutty taste. Adding a bit of savory flavor is thinly sliced sauté kale. The vinaigrette adds tiny bites of ginger throughout the salad. Include this beautiful and healthy salad in your traditional holiday meal. Read more
Oh, holy grain, its quinoa! As one commenter on MyLifeRunsOnFood’s FaceBook page mentioned, it’s the fuel of marathoners. In America’s advancement of fast food that is supposed to save the world (it’s destroying it, but that’s another discussion), we’re missing out on interesting and natural ingredients that are also quick to make. People are increasingly curious about alternative choices outside America’s monotonous food system of taste. Quinoa first appears as tightly wound, packed grains (they’re actually seeds). After they cook, they become translucent and spirally. As mentioned before about seeds and grains, quinoa has a slight corn and nutty taste, for it mostly supports flavorful ingredients. Read more