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Response: trackback testSpecializing in Restaurant Certification and Gluten-Free Dining Cards - VIDEO BLOG - Cooking With Kenzie: Moroccan Quinoa
Reader Comments (2)
If Kenzie had added a little salt , it would have made all those spices say their names. The flavor would have been intensified. It sounds like a wonderful recipe and yes I know that we are all trying to avoid sodium...but......
That's a great point, Michael! One reason I like to cook the Quinoa in chicken stock is because the stock adds some salt, but I agree that adding a bit more can make the flavors pop. Thanks for the suggestion!