"Julia Altshuler" > wrote in message
news:3Gu1c.111818$4o.133025@attbi_s52...
> Gigi wrote:
> > We're having first time guests for dinner tomorrow and I'm thinking of
serving
> > pear, gala apple, baby greens and Maytag blue cheese salad, a roasted pork
> > tenderloin, Mushroom and Israeli Couscous, roasted asparagus, and raspberry
> > parfaits. What do you all think?
>
>
> Whenever a recipe calls for couscous, I substitute quinoa. I like the
> texture and flavor a little better, and I figure I get enough semolina
> in my diet from pasta. I like the nutritional variety.
>
> --Lia
I've never cooked with quinoa although I have a box in the cupboard. Would I
use it the same way as I use couscous? My couscous recipe calls for mushrooms
cooked in olive oil, minced onion, and chicken stock.
Gigi
>