Quinoa and Beyond: 7 Great Recipes
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Is the quinoa craze over yet? Maybe not quite yet, but we think that when it's finally over, people will be looking for the next health food to idolize — perhaps another seed or grain from a different part of the world.
This week, Bob's Red Mill generously sent us samples of several different grains from around the world, including farro, a pleasantly chewy grain with a nutty flavor from Italy that is growing in popularity; brown teff, the grain used to make the flour for injera, the spongy Ethiopian flatbread; and beige amaranth, a fine seed that was a staple of the ancient Aztecs.
These grains from around the world truly captured our imaginations this week, and we were inspired to create some great dishes. Here are some highlights:
- Think vegan sushi is an oxymoron? Think again. Erin Wysocarski's Faux-Roe Gunkanmaki with Pickled Daikon will have most people do a double-take because if we hadn't known it was vegan, we would have guessed that the filling was some exotic red fish roe.
- Photo editor Jane Bruce drops some chia seeds into her quick and easy Blueberry and Banana Smoothie Recipe for an energy boost in the morning.
- And staff writer Isabelle Burden is the winner this week, with her twist on good old oatmeal, an Apple Pie Breakfast Porridge with Teff Recipe.
All of the recipes featured here can be made at home for about $22 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
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