Blend it up with fresh herbs, like cilantro or parsley, a dash of red wine vinegar and a little bit of olive oil to make a fun twist on chimichurri sauce which goes great with eggs, steak, or tacos.
A lot of people don’t realize that you can add fresh herbs, produce and cooked or raw grains like oatmeal and quinoa to a baked good, like a loaf cake or muffins.
Here’s a recipe for quinoa muffins that uses leftover dried quinoa (you know that last bit in the box you have that just sits in your pantry for months…), fresh herbs and fruit (we used plums, but any fruit would work like peaches, blueberries or strawberries).
At Smith Canteen, we like to drizzle a little bit of honey on top right after the muffins come out of the oven for a little extra love.