Quinoa (pronounced KEEN-wah) was an ancient staple grain of the Incas. It’s a complete protein with all essential amino acids and more calcium than milk, along with iron, phosphorus, and vitamins B and E. Use it as a grain and substitute freely for rice or pasta. Just be sure to maintain the proper ratio of dry grain to liquid (for quinoa use 3/4 cup quinoa to 1 cup liquid). I buy quinoa from the bulk food bins at the health food store, although you can find it at many supermarkets alongside the grains. Raw seafood is always preferable when making a Glorious One-Pot Meal, and frozen shellfish is less likely to overcook in this method. I keep a bag of uncooked shrimp in my freezer for just such a reason.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.