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For a one-skillet light meal or stunning side dish, here’s a stir-fry that stands alone, with no need for rice or noodles. (Be sure to check out the variation with directions for how to add animal or plant-based protein.) You choose whether to go with the grassy, pleasantly bitter flavor of green bell peppers, or the sweet taste of red, yellow, or orange. Other possible vegetables to try: green beans, summer or winter squash cubes, or hearty greens like bok choy or kale.
Recipe found in The Queen of All Quinoa Recipes.
Add lightly mashed beans and an egg to exploded quinoa and suddenly you have satisfying vegetarian cutlets. Topping them with tomato sauce and cheese is a natural next step. And you’ll find all kinds of other ways to dress them (poached egg anyone? A tangle of lightly cooked greens perhaps?) Turns out they’re also good cold, straight from the fridge.
Recipe found in The Queen of All Quinoa Recipes.
Did someone ask for whole grain, raw sugar candy? Maybe not, but we made it anyway and it’s so good, we’re sharing the recipe immediately. And best of all, with this all-in-the-oven method, there’s no need for a candy thermometer or a glass of cold water to fret over whether the sugar is the right temperature. The magic happens all by itself.
Recipe found in The Queen of All Quinoa Recipes.
Once you try this technique – which creates a pot of quinoa that rivals the soft and fluffy texture of mashed potatoes – you’ll definitely want to make Quinoa-Caramel Crackle, quinoa cutlets, and quinoa crumbles, perfect for stir fries like the recipe here. But we have a feeling you’ll also want to keep a batch in the fridge for microwave-ready breakfasts, bowls, and sides. Since Bob’s Red Mill quinoa is pre-washed, you can skip the rinsing step; we usually do it anyway to remove some of the starch. For a smaller batch, simply cut the ingredient quantities in half and use the same method in a 1 1/2-quart pot.
Recipe found in The Queen of All Quinoa Recipes.
My bread baking has evolved into all sorts of pleasant surprises since Jim Lahey and I worked together 20 years ago on No-Knead Bread. The same innovative technique informs this yeasted flatbread. All that’s required are four ingredients, plus the time and patience to sit back and do nothing – rather than work.
This recipe features Bob’s Red Mill high fiber flour. If you want to substitute all-purpose flour, cut the water back to 11/4 cups and add more as needed until you get the dough texture described here. Then enjoy the ciabatta-like flatbread in slices or hunks or use it for Detroit-Style Pizza by the Slice; Boiled Water Soup with Flatbread, Vegetables, and Parmesan; or Crunchy Seasoned Breadcrumbs with (or without) Steamed Vegetables. One batch of flatbread is enough for 2 servings of each. But if you’re planning on extra for snacking or feeding a crowd, better make two loaves!
It’s easy to build on Mark’s super-basic, super-popular “Boiled Water” to create a flexible spur-of-the-moment bowl of satisfying soup. The key is the bread (and okay, the cheese, too). We’re including some vegetables here, too, and there’s nothing stopping you from adding some cooked chicken or a scrambled egg to make this a meal.
