Foods and Well-Being
More Cooking with Quinoa - July
Now - July 22, 2012
Sunday | 2 - 4 p.m.
Class is also offered in June. Click here to register.
- Please log-in if you are already a member to receive the member discount.
- Become a member today to receive member pricing on this item and future purchases.
- Rachel Albert
No more minute rice! Quinoa is a fast-cooking, high-protein, mineral-rich seed grain that can stand in for rice, pasta, bulgur wheat, couscous and other grains in salads, pilafs, soups and baked goods. Find out why it is popular, what is in it for you, and how to add it to your recipe repertoire. Learn how to use whole-seed, flour and flaked quinoa to make an enticing array of dishes from appetizer to dessert. Wheat-free, gluten-free, and mostly dairy-free.
- Class enrollment limit: 15