We may have grown accustomed by now to having quinoa as a grain option, but a quick chat with chef Ricardo Zarate of Picca, Mo-Chica, and Paichewill prove we've only just begun to explore its potential beyond having it as a side dish.
Anne Fishbein Quinotto at Mo-Chica
"I really like to work with quinoa, because it's so flexible. It cooks really fast. You can use it in many different forms. You can make it into a salad or you can stew the quinoa," Zarate says.More »