Whether you are a quinoa newbie or pro, this one’s for you! In this week’s “Healthy Plate” column, quinoa takes center stage. Find out how I fell in love with this gluten-free seed (note: it’s not a grain though it’s often used and cooked like one), its many nutritional benefits and why I make it a staple in our house, plus the versatile ways in which I love to use it (for breakfast, lunch and dinner!).
Then, with flavors reminiscent of a holiday stuffing, I share my recipe for Winter Quinoa with Apples and Dried Cranberries — ready to eat in 30 minutes (start to finish!). At just 240 calories and boasting 10g of protein, this dish complements gorgeous winter roasts as a side dish but can also be served as a main dish for a simple supper. Bonus: My whole family loves it, including my gluten-free daughter!
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.
