You know why red velvet cupcakes are so popular?
Not because they taste much different than chocolate cupcakes, but because they are different. And different is interesting. Remember years ago when they made green and purple ketchup? [If you don’t remember, you’re rather lucky. Ketchup is disgusting enough without being such an unnatural colour.] Everyone knows tri-colour farfalle is more interesting than plain farfalle.
Usually, hopefully, “more interesting” = “more delicious”.
That’s the case for both yellow pear tomatoes and rainbow quinoa. Yellow pear tomatoes really do taste different due to their lower level of acidity. Rainbow quinoa….well…it sure looks pretty! But I cannot honestly say that I tasted a difference between it and regular white quinoa.
3/4 c rainbow quinoa, rinsed
1/2 c cucumber, diced
1/2 c yellow pear tomatoes, diced
fresh basil, chopped
dash lemon juice
dry-roasted almonds (optional)
Prepare the quinoa according to package directions. When the quinoa is finished cooking, stir in the cucumber, pear tomatoes, basil, onion, parsley, lemon juice, and salt. Enjoy!