Quote:
Originally Posted by ltl/fb
Could this be used sort of like bulgar wheat in a faux tabouli? Would it pick up flavors as well? Or does it have to be drained after cooking?
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101 Cookbooks (I think bnb first mentioned this site) has a number of quinoa recipes and I think there is one for something tabouli-like that you could use for a jumping off point. Whenever I've made quinoa, it's been cooked separately and drained before being added to flavoring ingredients.
