This week I made a giant pot of quinoa, which was a good idea, because now it is all gone and I'm wishing I had some more. Heretofore I will make it in this larger quantity. There are so many different ways to eat quinoa, and it's so nice to have it on hand for that fantastic vegan-complete-protein energy boost. Instead of using all veggie broth this time in the quinoa prep, I used half broth and half filtered water. I was not sure how I'd be using the quinoa and I didn't want to limit the possibilities with a pronounced savory flavor. Above is a photo of a fantastic bowl I ate for lunch with arugula, cold quinoa, black beans, red pepper hummus and goddess dressing jazzed up and thinned with a little balsamic vinegar and olive oil (it was the bottom of the bottle, and I hate to waste any!).
Very similar in content to the first salad pictured, but different in dining experience, is this warm bowl I put together from kale, quinoa, hummus and almonds. This was a very satisfying and filling dinner. Among other meals born of my giant quinoa pot are:
A great massaged kale salad recently featured on Sammy's "Vegan Pandamonium" -- the kale is massaged with avocado instead of oil, and then cooked quinoa is added -- it is so good!
Quinoa "porridge" for breakfast -- I just added some almond milk to the cold quinoa and microwaved it. The porridge was fine, but I was too morning-foggy to think about yummy additions that would have made it delicious like chopped, dried dates or maple syrup, etc. Next time . . .