Comments on: Eat this! Quinoa, an ancient secret of the Andes http://www.diningchicago.com/blog/2010/02/17/eat-this-quinoa-an-ancient-secret-of-the-andes/ Restaurants, Nightlife and More Wed, 1 Feb 2012 04:41:52 -0500 hourly 1 http://wordpress.org/?v=3.0.3 By: Leigh Hanlon http://www.diningchicago.com/blog/2010/02/17/eat-this-quinoa-an-ancient-secret-of-the-andes/comment-page-1/#comment-4991 Leigh Hanlon Thu, 18 Feb 2010 06:23:35 +0000 http://blog.diningchicago.com/?p=4246#comment-4991 This sounds delicious -- and I think even *I* could prepare it. Thanks for the recipe! It's good to see quinoa used for something other than an overpriced, attitude-filled indie breakfast cereal! This sounds delicious — and I think even *I* could prepare it. Thanks for the recipe!

It’s good to see quinoa used for something other than an overpriced, attitude-filled indie breakfast cereal!

]]> By: Stephen http://www.diningchicago.com/blog/2010/02/17/eat-this-quinoa-an-ancient-secret-of-the-andes/comment-page-1/#comment-4983 Stephen Thu, 18 Feb 2010 03:51:39 +0000 http://blog.diningchicago.com/?p=4246#comment-4983 I've also found the package directions create a mushy texture with some types. The red quinoa I like best seems to need the extra liquid though. I've used quinoa in place of bulghur for Tabbouleh and found it to be a tasty substitute. I’ve also found the package directions create a mushy texture with some types. The red quinoa I like best seems to need the extra liquid though.
I’ve used quinoa in place of bulghur for Tabbouleh and found it to be a tasty substitute.

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