September 19^th 2011By joyofkosher

Quinoa, an ancient “grain” that’s actually an edible seed related to beets and spinach, makes a fantastic base for a salad. Its mild, nutty flavour lends itself well to soups, grainy breakfast cereals and anything in which you’d use rice or couscous. With a lighter, fluffier texture than most whole grains, quinoa contains a balanced set of essential amino acids, making it an excellent source of complete protein.With a lighter, fluffier texture than most whole grains, quinoa is also a rich source of protein.

October 3^rd 2011By Ronnie Fein

March 7^th 2011By Eating Well

This is tabouleh by another name. Making it fresh takes it to a new level.