Camilla Saulsbury is on a mission to get North Americans to eat more of the ancient Andes grain, quinoa. Her new book 500 Best Quinoa Recipes is as comprehensive a guide to this “super food” that was nearly lost to world gastronomy in the aftermath of the conquest of the Inca empire. To shoot the video below, I spoke with the Texas-based author in Toronto recently about what to do with quinoa, beyond the ubiquitous Asian-flavoured salads that seemed to pop-up everywhere.
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Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the not-for-profit corporation which publishes it. Follow him at twitter.com/malcolmjolley
