Cooking with Quinoa | Apple Crumbles

Gluten Free Vegetable Quinoa Lasagna

Nothing fancy happening this weekend except another 18 mile long run. It’s going to be a tough one though. It’s one of those runs with faster middle mile pacing and to help me do that, I’m running 8 easy miles then a 10K race with a 4 mile follow up finish. I have a sneaking feeling those last 4 miles are going to be torture. Have you ever put a race into your marathon training long run? Did you run at marathon pace? half marathon pace? or were you unable to control it and raced all out at 10K pace? [...]

By Joanne|2014-09-05T15:12:09-04:00September 5, 2014|Vegetarian|2 Comments

Carrot Currant Quinoa

From CU Chefs, Clemson University, featured in American Culinary Federation’s Ingredient of the month: Quinoa. Interesting Info about Quinoa: 1/4 cup uncooked yields 1 cup cooked and approximately 16% of the daily value recommendation for protein. Can be stored up to 1 year in the refrigerator or freezer. There are several varieties available ranging from dark brown to almost white. The larger white varieties are more common. The seed has a bitter coating and should be rinsed well with water before cooking. To cook, add one part quinoa to two parts liquid and boil then cover, reduce to simmer for [...]