Tag Archives: Just When You Thought Quinoa Couldn’t Be Crunchier

Enjoying Quinoa’s Natural Flavor and Texture

  We recently wrote about the importance of minimizing Advanced Glycation End products (AGE) in the diet. AGE is biological garbage that increases disease and hastens mortality. So it’s too bad when recipes that inherently healthy foods turn them into AGE-filled goo. But that’s what a recent New York Times article recommended: cooking quinoa until… read more