For father’s day I couldn’t think of anything better than my quinoa and shrimp recipe from my Cooking with Ancient Grains book (published by Adams Media). Quinoa is a great alternative to rice, so it wasn’t a surprise to me when, in my last trip to Argentina, I found quinoa risotto. When I made it, the only problem I found was that quinoa does not have the starch that gives the creamy texture to risotto like risotto rices (such as arborio or carnar­oli) do. I decided to add some rice flour to make up for the lack of starch in quinoa. As an alternative, you can do as the French do and add a few spoonfuls of cream instead. Click here for the recipe.

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