Every so often, I come back to quinoa. For those who remember what I’ve said about it before, this is perhaps surprising. But the fact is, it’s hard to escape this little pseudo-grain (really a seed), which tends to turn up just about everywhere you look.
That’s especially true when it comes to vegetarian recipes. And for good reason: Too many vegetarians are really carb-etarians, and if you’re looking for foods high in protein and low in carbohydrates, sooner than later you’ll run into something that calls for quinoa.
I still use the same techniques I learned during my quest to conquer quinoa aversion. (The quest was mostly successful, by the way, in that I no longer sigh when I see quinoa, even if I don’t rush to embrace it.) When I want to make something that includes quinoa, I either try to make it disappear or, if it’s going to be more prominently featured, I make sure my cooking method accentuates its fluffiness.
Joe Yonan is the Food and Travel editor of The Washington Post and the author of “Eat Your Vegetables: Bold Recipes for the Single Cook.” He writes the Food section’s Weeknight Vegetarian column.