Quinoa has gone mainstream. Once the province of high-end chefs and health-food restaurants, this high-protein, gluten-free grain from the Andes Mountains has become a go-to ingredient for restaurateurs looking to satisfy a variety of different consumer needs. Katie Adair Barnhart, owner of Adair Kitchen in Houston, said the seed’s high protein content gives it appeal to vegetarians looking to supplement their diets as well as to fans of lean protein who “have chickened ...
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Contact: Desiree Torres Desiree.Torres@penton.com