Is there any disadvantage to swapping quinoa for rice in your recipes? I’m not a big fan of quinoa.
I just made the Lazy lemon chicken on pg 130.
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By all means substitute ingredients you dislike but try to maintain a really wide variety in each food group or food type: here wholegrains, pseudo-grains, beans and lentils (if you tolerate them).
What type of rice are you substituting? Ideally have brown, basmati, long grain or black rice (not white rice, sticky or glutinous varieties). The insoluble fibre and resistant starch content act as prebiotics and help support a healthy microbiome.
HTH!
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