I had a dish recently at a restaurant with Israeli Couscous. I was inspired to make a more nutritious version of the meal myself at home, and I thought the chewy texture of wheatberries would be similar to the large couscous kernels. I purchased, soaked, and cooked wheatberries myself – for the first time!
I’ve been experimenting with different granola recipes lately. I made the switch from store bought to homemade granola a few years ago and haven’t looked back. Store bought is often too sweet, and made with cheap vegetable oils.
Admittedly, this recipe for Cherry Chocolate Maple Granola is indulgent. But it’s homemade, delicious, and makes me so happy in the morning eaten with plain whole yogurt and lots of berries, so I think it’s worth it.
This recipe is inspired by a dish my mom made recently with wild rice. The flavors are delicious, but I’ve never been crazy about rice. I love quinoa, however, so I wanted to try making a quinoa version with a few modifications.
I love this dish for Corn and Quinoa Salad. The colors are beautiful and it tastes just as good as it looks. The corn, parsley, and lemon give it a fresh, summery taste. It is great warm (when the quinoa is still hot) or cold (if you bring leftovers into work for lunch).
The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.
I love making quinoa “salads”. I get inspired by which vegetables are fresh and in season – add a homemade salad dressing and possibly cheese, meat or beans – and it becomes a perfect, complete meal. The best part about quinoa salads are that they store well for several days in the refrigerator, and travel well – making them an easy take-to-work lunch option.
This was my accidental lunch the other day because all I had in the fridge was some leftover quinoa salad and some fresh eggs from the farmer’s market. I really needed to go get some groceries, but I was too hungry so I made up this dish for Quinoa Salad with Fried Eggs in desperation and it was fantastic!
And beautiful too, don’t you think?
Quinoa is an ancient grain with South American origins. And technically, it’s not a grain at all, but a member of the spinach and beet family. It’s also a nutritional powerhouse: it contains all 8 amino acids making it a complete and rich source of protein, it’s high in iron, B vitamins, zinc, potassium, calcium, and vitamin E. Plus it is gluten free and easy to digest.