OK, my photography skills clearly aren’t as good as whoever takes Stone Soup‘s photos (plus I was at a disadvantage using an iPhone), but this dish was great. You may have noticed a few differences between the two photos. The cheese is different: she used bocconcini whereas Z used ricotta. Z also added way more chives than Jules shows on her website. We love chives.
But what is quinoa? If you haven’t clicked on any of my links, you’re probably in the dark. Quinoa is a grain-like seed from South America. It’s high protein, gluten free, and inexpensive. It tastes good, too.