|
|
"I gotta say again how much I love your website. It makes this new path so much easier and fun..."
"Wow, thank you so much for your input, it was very thorough and more than I expected. You rock! :)"
"I see you are passionate about this, that is why I know I came to the right person for advice."
"Thanks for the great advice Judy! You're a life-saver!"
"Thank you for the reports and encouragement ...all very much appreciated!"
"I saw lots of vegetarian sites, and yours was one of the best."
Currants add a sweet/tart taste that goes well with the carrots, and sunflower seeds add texture contrast to this mildly spicy quinoa casserole. This quinoa recipe makes a great one dish meal, or goes well with green salad and crusty bread.
Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. Quinoa is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months. Quinoa is light, delicious, high in protein, and easy to cook. It can be used in place of rice, bulgar, or couscous. See Basic Quinoa Recipe for more quinoa info and tips
Preparation time, approximately 1 hour from start to serving, using the oven. Serves four. Substitute 1/2 small onion for the celery, or green beans for the zucchini.
Quinoa Black Bean Salad (vegan)
Quinoa (keen-wah) Pilaf (vegan)
Quinoa (keen-wah) Salad (vegan)
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
Savvy Veg Privacy Policy, Health Disclaimer, Publishing Policy
Send a note, recipe, link, resource, etc. to Savvy Vegetarian
Download Free Savvy Vegetarian Reports
Get Free Savvy Vegetarian Advice