It’s been two years and my crush on quinoa is still going strong.
Honestly, I thought I was more fickle than that.
But when you find something good, you stick with it. Plus, it’s hard to get bored with something so versatile.
And good for you.
Recently I needed a quick recipe for a lunch dish using what I had on hand (in other words, I forgot I was supposed to bring something to a tennis lunch and had no time to run to the store). I did a quick pantry inventory, spied the quinoa and some dried cranberries, googled recipes, and this popped up on the Williams-Sonoma website:
Score! With only five ingredients, I had everything I needed. I whipped it up, took it to the lunch, and it was a hit. I’ve since made it for another lunch, and as a side dish for dinner — it’s just such a simple, clean dish, I’ve found myself craving it.
One important note: I read several reviews of this recipe before I made it, and they all suggested replacing the water (used for cooking the quinoa) with chicken or vegetable broth. When you have as few ingredients as this recipe calls for, you want to coax out as much flavor as you can from each thing, so using chicken or veggie broth is a MUST.
Anyway, while I was frantically searching for the first recipe, I came across a few others I’m dying to try. Quinoa is like rice — it goes with just about anything — so here are three other recipes I want to try soon:
And, just in case you forgot, or you’re new to homecrush, here are two quinoa recipes I posted previously — one for a spring quinoa with roasted vegetables and honey/white balsamic dressing (I can’t wait to make this again this spring), and the other for a fall quinoa with roasted root vegetables. Both are totally delicious, I promise.
Let me know if you try any of these — I’d love to hear what you think!