qui·no·a (k-n, knwä) KEY
A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds.
The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour.
When I was first asked to try quinoa, I was a little hesitant. Personally, it reminded me of couscous which I strongly dislike. However, I got a little adventurous and tried it. The quinoa was perfect. It was one of the lightest sides I have had to a meal in a long time. When I learned that it was very healthy too, I was even more excited.
The recipe that I am bringing to you today is the one that was made for me. I am sharing it because it is the perfect summer side which will not weigh you down. Besides the quinoa, there is lemon juice and zest, fresh corn and scallions in it. Also, I had some photo’s taken of it while being made.
I am very curious about other quinoa recipes. I have been checking out recipes constantly online to see if something sticks out for me to want to try. I would love suggestions if anyone has any because I think this has become one of my staples since it’s so healthy and easy to make.