tter and cheese. Stir it until the cheese is melting into the quinoa. Last night I was a little short on shredded cheese, so I added a good dash of grated parmesan cheese to make up the difference. If needed add a splash of milk until the quinoa is about the consistency of polenta. I had to add a couple of table spoons. Season with salt and pepper to taste if you'd like. We enjoyed it just the way it was.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
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