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Taking Quinoa A Step Or Two Further In The Cooking Process Yields Tasty Results

January 29, 2014: 12:00 AM EST
Turns out, quinoa is not really a grain, but a “chenopod” related to spinach and beets. That fact has not diminished its popularity among foodies worldwide as a base for a salad, pilaf or risotto. But if you cook it long enough, until its starches begin to release, quinoa can be shaped into cakes for pan-frying, without using bread crumbs or eggs. New York Time Food writer Mark Bittman says quinoa is really tasty when transformed into crunchy crumbs that have been seasoned and roasted. They can be sprinkled on salads, stir-fry dishes, pastas or anything else as a substitute for toasted bread crumbs or chopped nuts.
Mark Bittman, "Just When You Thought Quinoa Couldn’t Be Crunchier", The New York Times, January 29, 2014, © The New York Times Company
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