I LOVE a good life surprise! That is, a surprise from some degree of chance, whether completely or partially where I had some say in making it happen. This past weekend, I got one of the better ones I can remember in a while, and it had to do with me finding some brussels sprouts on sale at Wal-mart, getting it, now loving it, and super excited to be incorporating it heavily into my future diet!
About a month ago, I was introduced to quinoa (KIN-wa) by some organic farming friends at Whippletree farm. Since then, I have integrated quinoa into my diet and thought I’d share a few recipes here, with more to come.
Quinoa is a South American grain of which you primarily eat the seeds. If you’ve never heard of it, or not sure what to make of it, NASA has declared it virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients and with an exceptional balance of amino acids (NY Times, Mar 19 2011). That is by far the best endorsement I have ever heard about any food, and it also tastes far better than my other staples of pasta and rice! No hype here, folks! This is the real deal!