I’m a recent convert to quinoa.
I had never really understood the hype around the whole grain and brushed past it at my local grocery store in search of brown rice, whole wheat pasta, oatmeal, or, who am I kidding here, Cheez-Its.
It was actually my older (wiser) sister who introduced me to the pinhead-sized grain, and I’ve been hooked ever since. Although she uses it in place of pasta to pair with her homemade arrabbitasauce, I found a summer-friendly take featuring fresh corn, chopped scallions and a quick-fix honey butter dressing. It’s fresh, simple and hard to stick to just one serving. To read more and view this delicious recipe visit Just a Taste by clicking on link: www.justataste.com