Cook quinoa in broth for a richer, creamier dish.
Broth adds so much more flavor to grains than water does! I served fresh red snapper, green salad and tangy Meyer lemon salsa with the rich quinoa, and it balanced the dish perfectly. #kitchentips
-
JenniferEmilson 9yr Unless it's for breakfast I try to cook all grains in broth. My mom taught me that one!! You're right, it ups the depth and creaminess of grains, whether rice, quinoa, buckwheat, millet, etc -
annefood 9yr I've never cooked buckwheat @JenniferEmilson, only the flour! I should try that. -
gingerandchorizo 9yr I agree with @JenniferEmilson! And I am just posting a new salad recipe here with roasted buckwheat which is also cooked in veggie broth :) -
annefood 8yr #tipoftheday
Got questions? We've got answers! @Rachna and I will be doing a video Q&A and we want to hear from you!
bit.ly
Simply complete our online survey—it'll only take a second. Maybe you want to know how to better stock your pantry, the best tricks to keep your energy up in the afternoon, or which types of yogurt...
Forget 50% - my plate was filled 100% with veggies today at lunch!
Fiber helps me stay full and prevents my sugar cravings.
My favorite lunch these days fills half my plate with veggies. Plus protein and fiber help prevent my sugar cravings. And it's DELICIOUS 😋
Recipes for the sweet potato fries and fennel roasted garbanzo beans are on the Anne food blog, plus wild brown rice and steamed local organic asparagus with olive oil and sea salt.
I had one lunch option on the road today- mediocre Mexican fast food. So I did the best I could and got a veg bowl with beans and lettuce.
Not the most delicious lunch, but at least it was pretty darn nutritious given the circumstance!