I’m always up for getting more whole grains in our dishes. I did some experimenting with millet the past few months, and I’ve turned my attention to quinoa. Although, there is some concern of the U.S. consuming too much quinoa, affecting the livelihood and lands of the native community where it is grown. The demand has raised so high, that those native to the land on which it is grown can no longer afford it. So, as with all things in life, I choose balance. We haven’t had quinoa in a while, and those round, rice-like grains make a perfect addition to oats in a cobbler topping.
I prefer my cobbler warm and even with a little ice cream. Surprisingly, my middle child wanted it cold right from the fridge. My oldest was perturbed she had to wait until I took some decent photos to be able to eat it. Soon enough, her desire was gratified!