A delicious quinoa recipe inspired by another food blogger
The quinoa recipe we are sharing today is delicious, maybe a new favorite of mine! This is saying a lot for The Chef and his ability in the kitchen, because honestly, I am not fond of the flavor of quinoa itself. I wonder how many people even know what quinoa is, since it has been called a superfood, and rightly so, which is exactly why I have tried to eat it, thinking maybe it was an acquired taste.
Our first exposure to quinoa, pronounced “keen-wa”, was through the nutritionist who oversaw our elimination diet experience several years ago. I actually liked it at first, but the more I ate it, the less I cared for it. The many benefits of eating quinoa far outweighed in my mind the one reason I did not want to eat it… its taste. I truly wanted and tried to like it and to eat it often.
So I did what any good, lucky wife of a professionally trained chef would do. I enlisted him to develop a recipe that would involve other flavors I like, so that I could try it within a different context. When another food blogger linked a recipe using balsamic vinegar to one of our Monday link-up parties, the wheels in my head started turning as to how quinoa would work with a stronger flavor like balsamic vinegar, which I love. I showed the recipe to The Chef and talked with him about my dilemma. And recently, when he had some time to play in the kitchen, this was what he came up with, Quinoa with Roasted Vegetables and Balsamic Vinegar:
We are guest posting this recipe today over at My Sweet and Savory, home of the recipe that inspired this one! Thank you, Chaya. Please pay her a visit to get this recipe and to check out her Meatless Mondays link-up party and the many other delicious recipes she offers on her blog.
Find more great recipes at Women Living Well Wednesday, Works for Me Wednesday, Foodie Friday
About the Author
Adopted at age 2, grew up in the Charlotte, NC area. Obtained Bachelor of Arts degree in Psychology from Appalachian State University. Loves being a Mom of two and taste-testing Chef John's culinary creations and sharing them with readers.
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