Enter super-grain quinoa!
I have been cooking with this magical ingredient for a little over a year now. Not quite couscous, not quite rice – it is woody, nutty, and packed full of protein.
So, no need to ask, “But where do you get your protein??” I’m covered!
I found this recipe only two days ago, that is how excited I was to make it. I usually like to follow the original recipe the first time I make anything, but I did make a minor change this time around. I added a few extra tablespoons of quinoa. The mixture just seemed too wet.
You might be like me, scared of capers. Please don’t be. They are delicious bursts of brine and flavor.
I fear that might have scared you off more. I suppose you could make this dish without them but they really make it something special.
I’m going to go ahead and put this in my Top Five. Yes, it is that good.
A final note: Please appreciate the fact that I was drinking wine out of a child’s juice glass. That’s a cat on roller skates, people.