I can’t get enough of quinoa lately – especially since I find it easier to cook and more versatile (and packs more of a nutrient punch) than cous cous. And since I’m trying to choose more wholefoods than processed options, it’s lent itself to fritters, patties and burgers so well. I always have a few cups worth in the pantry, and 15-minute cooking time and the same cooling in the freezer, it’s an excellent last-minute option.
The other fun part is that I can flavour it with whatever I happen to have on hand. Lemon is such a great addition, and I find myself throwing all the herbs I’m growing into them as well. This one I tried to pare down, flavour-wise, as we were having it with a medley of roasted root vegetables and I didn’t want too much going on. I also left over a few for lunch the next day with a simple salad and I was one happy camper.