Dinner SOS by Bon Appétit
I Need Plant-Based Protein
Mar 18, 2025
George struggles with cooking quinoa despite its reputation as a superfood. Discover the power of lentils and tofu, which outshine quinoa in protein content. The hosts provide practical tips to master quinoa's texture and flavor, while also exploring diverse ways to incorporate plant-based proteins into meals. They share innovative recipes and personal cooking experiences, highlighting the versatility of lentils and the cooking techniques needed to transform tofu into a delicious experience. Tune in for a flavorful exploration of plant-based cooking!
27:39
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Quick takeaways
- George learns to cook quinoa correctly using the pasta method, resulting in a fluffier texture that enhances his meals.
- Experts recommend incorporating lentils and chickpeas for higher protein content, encouraging a varied plant-based diet for better health.
Deep dives
Overcoming Quinoa Challenges
A caller, George, struggles with cooking quinoa, describing it as his culinary nemesis, often resulting in either soupy or burnt outcomes. He aims to incorporate more plant-based proteins into his diet for health reasons, especially to manage diabetes. George shares a failed attempt at creating a quinoa dish that included roasted vegetables and bacon, which turned into a soggy mess. Experts suggest resetting his approach by cooking quinoa like pasta, using abundant salted water until the germ pops, and then letting it sit to achieve a fluffy texture.
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