Sugar Editorial Picks
May 12, 2009 -
If you're looking for an innovative recipe to liven up your weeknight repertoire, consider this healthy salad. Don't be intimidated by the ingredients: quinoa is cooked by a technique that's similar to making rice, and the scallops are quick-seared on the stovetop. Asian condiments — soy sauce, sesame oil, and rice vinegar — provide depth of flavor, while snow peas and red peppers give the salad a snappy crunch.
- 4 Comments
Apr 02, 2009 -
While I've stuffed a potato and bell pepper plenty of times, I've never had stuffed zucchini — until now! This recipe ingeniously fills the boat-like vegetable with a quinoa-white bean mixture. The technique is simple and can easily be adapted to suit your dietary needs.
- 10 Comments
Sep 20, 2008 -
Like many of you, I find myself pressed for time, but still crave a somewhat sophisticated meal. This week I came up with a recipe for Mediterranean chicken that didn't cramp my schedule or my style. It's also wholesome, with the Peruvian grain quinoa, which has a high protein content.
- 9 Comments
Sep 19, 2008 -
- Bad taste: Obama Waffle mix. — Slashfood
- Make your kitchen hazard-free. — Chow
- Does food really travel 1,500 miles from farm to table?
- 3 Comments
Aug 20, 2008 -
In theory, we can all sing the virtues of leftovers: By eating them, you're not only saving money, but also time, energy, resources, and possibly calories. But in reality, some of you just can't stomach the idea of eating yesterday's food. The solution?
- 7 Comments
Jul 10, 2008 -
A great staple to incorporate into your weekly diet is the grain quinoa. Like couscous, quinoa takes on the flavors of its surrounding ingredients. In this recipe, the quinoa is tossed with crunchy peppers, cool cucumbers, and salty olives.
- 12 Comments
Oct 08, 2007 -
I personally love leftover chicken drumsticks straight from the fridge. However, I understand that cold chicken on a bone isn't exactly the most appetizing meal to serve. Luckily the meat is still delicious when used in salads, sandwiches, or — in this case — with hearty quinoa.
- 8 Comments
Aug 02, 2007 -
Quinoa, pronounced keen-wah
A grain staple of the ancient Incas known today for its high protein content. Ivory in color and tiny and bead shaped, quinoa looks like rice. When cooked, it expands to four times its uncooked size.
- 11 Comments
Jul 16, 2007 -
Sometimes you make the most amazing creations late at night. This time it's chestnut and quinoa crepes dolloped with red currants. - La Tartine Gourmande
- 6 Comments
Jul 09, 2007 -
When it comes to quinoa, I tend to flip-flop on whether I like it or not. Something tells me if it always looked like this orange ginger salad, I'd probably stay on the flip side... or is that flop side?
- 5 Comments