Quinoa is a hit, from salad bars to breakfast bowls

04/11/2012 | News & Observer (Raleigh, N.C.), The

The Andes-based grain quinoa is filling shelves at natural-food stores and big-box locations as a versatile, healthful and gluten-free option. "You can use it like rice in savory dishes such as casseroles, pilaf or salads, or use it as a side dish with cooked vegetables," dietitian Suzanne Havala Hobbs writes. "It also makes a good cooked breakfast cereal. It blends well with cinnamon, nutmeg and sweeteners like brown sugar or maple syrup."

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News & Observer (Raleigh, N.C.), The

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