Grain-based salads are a great way to pack balance, diversity, and convenience into your meals without overthinking it.

Experienced hosts know the secret to stress-free entertaining is doing as much as possible ahead of time, be it marinating meats overnight for grilling or chilling desserts with no baking required.

While lunchtime has much potential, in reality it's far too often a rotation of soggy sandwiches, flat-tasting soups, and wilted salads. Avoid midday meal disappointment by preparing a sturdy quinoa ...

Fan of quinoa? Perhaps not very familiar with it but curious? If you’re looking for a great wheat-free alternative this Gluten-Free Wednesday, quinoa is a winner. A South American grain-like crop, ...

Every time I go to Viet Noodle Bar in Atwater Village, I order the same thing: a bowl of brown rice, laced with mung beans and tofu and fresh herbs. I know, it sounds too boring and, well, just too ...

Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer. Simmer the quinoa about 15 minutes until cooked. Remove ...

Called a "superfood" for it's concentration of nutrients — it's a great source of manganese, phosphorus, magnesium, folate, and vitamin B1 — quinoa is also gluten free, packed with protein, and a ...

1. Rinse quinoa in cold water. In a heavy-bottomed pot, bring quinoa, water, olive oil, bay leaf, salt and pepper to a boil. Lower to a simmer, then cover and cook for 20 minutes. Turn off heat, fluff ...

Note: Prefer a quinoa alternative? Use 4 cups cooked couscous instead of the quinoa. 1 1/4 pounds fresh Anaheim, poblano, banana and/or red sweet peppers, plus more for garnish 2 cups quinoa 2 cups ...