Quinoa Cuisine: 150 Creative Recipes for Super-Nutritious, Amazingly Delicious Dishes - Paperback

by Jessica Harlan (Author), Kelley Sparwasser (Author)

Learn how to make mouthwatering dishes using the superfood grain quinoa as a substitute for traditional flour, rice, and other grains.

You know quinoa is easy to make and good for you. Now with this book, you will discover how to make palate-pleasing quinoa creations. From imaginative salads and tasty soups to flavorful entrées and decadent desserts, Quinoa Cuisine guides you step-by-step to make recipes like:

- Pumpkin Waffles
- Quinoa Waldorf Salad
- Thai Summer Rolls
- Lentil-Quinoa Cheeseburgers
- Stuffed Squash Blossoms
- Two-Bean Quinoa Chili
- Chile Rellenos
- Quinoa Polenta
- Stuffed Artichokes with Garlic-Lemon Aioli
- Grilled Quinoa Pizza
- Quinoa Pie Crust
- Triple-Chocolate Bundt Cake

Quinoa Cuisine includes helpful icons identifying vegetarian, gluten-free and kid-friendly options. It also gives easy ways to incorporate fresh seasonal ingredients into the dishes. Using white, red and black quinoa, as well as quinoa flour and flakes, this book is the ultimate guide to enjoying tasty dishes packed with more protein, amino acids and nutrients.

Author Biography

Jessica Harlan is the author of nine cookbooks, including Quinoa Cuisine, Tortillas to the Rescue, Crazy for Breakfast Sandwiches, and The Little Book of Takoyaki. Her food-writing career has taken her to some amazing places: eating a multicourse truffle feast in a village in Italy, judging a hot and spicy food competition in Albuquerque, sipping iced cider in Montreal. A graduate of the Institute of Culinary Education, she's written for HGTV, the Food Network, Southern Living, AllRecipes, Town & Country, and more.

She lives in Atlanta with her husband and two teenagers, who never complain when ramen is being served for dinner. Visit her website at JessicaHarlan.com or follow her on Instagram at @jessica_g_harlan.
Kelley Sparwasser is a food writer and professionally trained chef. Graduate of the Culinary Arts program at Clark College, she has extensive experience in restaurants and wineries in Portland, Ore and has been on the editorial staff of McCall's Food Art. She is the co-author of Quinoa Cuisine (Ulysses Press, 2012) and lives in Atlanta, Georgia.