I couldn’t resist posting a photo of the Roasted Tomato and Summer Squash Pilaf that I wrote about for Bob’s Red Mill (and mentioned in my previous post). To me, the combination of quinoa, wild rice and a rainbow of assorted summer squash and heirloom tomatoes is so visually appealing. This is one of those meals that I look forward to making every year when the latter two items are abundant — and therefore much, much cheaper — at the farmer’s market.
You can, of course, use any brand of quinoa and wild rice here; though, in my experience, Bob’s Red Mill sells some of the highest-quality grain products on the market. It’s no secret that I’m a huge fan of their gluten-free flours — after all, they are what I use in all of my baking recipes (and no, they are not paying me to plug their products).