|GOOD THINGS COME IN LITTLE (RED QUINOA) PACKAGES|
Because quinoa is so nutritious, people find ways of putting it into everything, from breakfast dishes to desserts. Bread is, of course, a good place for it. There are loads of quinoa bread recipes online, and here are the ones I looked into:
The Single Girl's Kitchen: Honey Quinoa Bread
The New York Times: Whole-Wheat Quinoa Bread
Chef In You: Quinoa Dinner Rolls
However, I went ahead and did my own thing. Actually, it was a combination of all three recipes – only thing is, I threw things together in a bowl, literally. No measuring, no weighing, just a bunch of this and a scoop of that. All I went on was a famililar feel – a texture that felt right, a
I had to be one lucky person because the bread was not a mess. It had a moist, slightly open crumb and the crust was chewy (it's brushed with egg). It wasn't the best bread I have made, but it was edible. I don't have another quinoa bread to compare it to so in a competition of one, this one did okay.
I believe this was a fluke though and won't be throwing things together again.
|Puffed up and ready for baking (left); and just out of the oven|
I've only used quinoa for "western" type dishes so far so maybe I should try it, instead of rice, with curry. I wonder if it'll feel strange eating it with my fingers...