Sunday, January 13, 2008
I am always a bit out of my comfort zone tackling more ethnic flavors in recipes I am writing. I love warm, earthy spices and complex flavors. But it's newer turf and easy to go horribly awry. I did want something with lots of color and flavor on the plate with the nuggets (below).
This recipe uses quinoa, a whole grain that is very high in protein, instead of rice. It also has lentils and lots of vegetables. It's as healthy as it is colorful.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.