Originally when I conceived this recipe, I envisioned using whole-wheat pasta instead of quinoa. But then when I got ready to make it, I was at a point of being O.D.’ed on pasta, having just made a large batch of it and eaten it over the course of several days. So I decided, why not try this with quinoa? The result is not the prettiest concoction in the world, but what it lacks in looks, it makes up for in taste, being much more savory and flavorful than many of the other quinoa bowls I’ve made. And it pays modern homage to my Italian heritage!
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Springtime Ricotta Quinoa Bowl | A Cookable Feast | 20th Mar 15
[…] decided to do another ricotta quinoa bowl because I loved the Crispy Pancetta Quinoa Bowl that I made last week. And, frankly, I still had some ricotta cheese left. And some mint and some […]