Couscous? Or Quinoa?

Back in the aftermath of battle bug we invested pretty heavily in Tupperware. Modular Mates became THIS girl's best friend. And when year and a half later my "forty flavors of flour" remain flea-free, I'm confident it's been a good investment.

As John has mentioned several times, I should have invested in a label maker at the same time. Because the post it notes I chose to employ have long lost their sticky-ness and several of the plastics in my pantry now contain mystery ingredients.

Rigatoni is pretty obvious. So are raisins, pine nuts and cornmeal. But when I pulled this recipe for Eating Well Magazine's Cauliflower and Couscous Pilaf and perused the pantry for ingredients, I wasn't sure whether what I had on hand was couscous or quinoa. I decided it didn't matter, that except for cooking time they'd play equally well in the recipe.

Turns out what I have is quinoa. It added a nice nuttiness and a bit of a chewy texture to the final product, which I supplemented with a bit of flaked poached halibut for added protein.

Tomorrow I head to Staples for a label maker!

Bookmark this on Delicious