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Quinoa is one of the most versatile grains there is. Strictly speaking it’s a seed, and unlike most whole grains, it is gluten free, has fiber and complete protein, meaning it contains all of the essential amino acids — those we can’t synthesize in our bodies and need to get from food. It’s worth cooking a batch as it can be used for all kinds of dishes. In this class, we’ll stray onto its lesser known sweet side, using quinoa to add protein to muffins, as a substitute for oatmeal at breakfast, even to bulk up a smoothie. Check it out.