5 New Ways to Love Quinoa

QUINOA. This little seed can bring a lot to the table. Not only is it a source of complete protein and rich in essential nutrients, but it’s also easy to cook to perfection, and the leftovers taste just as delicious as ever after days in the fridge. You will never regret setting aside a few minutes for weekend food prep to cook up a big batch of quinoa. When we supply ourselves with the right go-to ingredients, we set ourselves up for success to keep our kitchens stocked with healthy meals to count on all week long. Invest in your future!

This week’s surplus of healthy whole-grain inspiration comes from a blog collaboration with Rachael and Cara of Nutrition Milestones (remember them?). We got together last weekend for a cooking jam-session of sorts, and seriously, how great is my food nerd life that I’m lucky enough to have found other people who consider this a good time? Read on to learn what comes out of the kitchen when 3 RDs join forces to come up with some fresh takes on our favorite healthy staple!

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MyPlate Bake #2: Sriracha BBQ Tofu

The MyPlate Bake: Sriracha BBQ Tofu
Ready for take two? In case you missed it last week, this is the second installation of flavorRD’s special feature for National Nutrition Month. Every week in March, we’re biting into a healthy lifestyle with a new balanced recipe inspired by USDA’s MyPlate: the idea is that 1/4 protein + 1/4 carbs + 1/2 veggies = healthy dinnertime success made easy, all on a single sheet pan. This time around, we’re catering to the plant-powered people out there! Whether you’re vegetarian, vegan, or just trying to work in some Meatless Mondays, this spicy sweet garlicky goodness is a full-flavored way to power up your weeknight dinner table.

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Baja Fish Burritos

Let’s talk. Today’s phenomenon? Food tasting better when someone else cooks it for you. There are exceptions, of course, but as the primary cook of a household where eating out is a relatively infrequent treat, there’s something special about enjoying a meal that was crafted with love by hands that were not my own. There are a lot of factors at play, but I contend that one of the biggest draws is the potential for cooking revelations. Basically, I’m a fan of my cooking, but I know all of my own tricks. I experiment with new things, but every move I make is informed by my tastes and experience. When we’re lucky enough to be at another cook’s mercy, we get to experience food through their perspective. Their skills, their preferences, their history.

After moving back to San Diego, we’re happy to be reunited with some old friends who are Really Good Cooks. I’ve finally entered the phase of life with casual-dinner-party-ping-pong, and it is the BEST. I get a new outlet for cooking and sharing my creations, and also a steady supply of revelations. And as a result, I got to eat the best fish burrito of my life thus far. If you know how many burritos I eat, you’ll know how serious this is (hint: this is pretty serious.)

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