Picture a tantalizingly golden crusted, ooey-gooey mac and cheese.
Now, swap out that elbow pasta for rainbow quinoa instead.
Stay with me, stay with me.
Right about now, you’re thinking what an awful idea that is. Why in the world would you switch the classic tried-and-true pasta for something so healthful, and which frankly, always looks to me like a wool sweater that’s been put through a meat grinder?
Because my friends, it’s actually really, really good. And with the amount of cheese that goes into this dish, believe you me, it’s as far from health food as it gets. So there.
“Quac ‘N Cheese” is worth your while. If made with Tillamook Maker’s Reserve White Cheddar, it’s guaranteed to boast an impeccable cheesiness, too. I had a chance to try samples of the reserve cheeses, which are now available in stores, and are worth seeking out.
In summer, I can practically live on tabouleh, that Middle Eastern bulgar salad tossed with copious amounts of parsley, mint, oregano, onion, lemon juice and tomatoes.
But even when playing favorites, you sometimes need to mix it up a little for a change of pace.
Such was the case when I spotted this recipe for “Tabouleh with Quinoa, Corn, Scallion and Goat Cheese” in the cookbook, “Home Made” (Stewart, Tabori & Chang), of which I received a review copy.
The book is by Amsterdam recipe writer and catering company owner, Yvette van Boven. It’s filled with DIY-type recipes to teach you everything from how to create a smoker in your oven to how to make the perfect broth.
This salad makes a perfect summer side dish. Or it can be a complete meal, as grain-like quinoa is high in protein and contains all the essential amino acids a body needs.