Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
Create authentic Mexican-style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.
A recipe for a homemade gluten-free vegetarian burger made from quinoa, black beans, corn, and (un)cheese with pepper pico de gallo and avocado dressing.
