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Touted as a “supergrain,” quinoa is appearing on restaurant menus all across the city, in salads, as the primary protein in burgers and as the main ingredient in hot cereal, the latter of which makes for a great breakfast, especially on a frigid morning. And while this quinoa, soaked in milk, scented with cinnamon and festooned with dried cranberries and cubes of fresh apple, is best served with coffee, if you want to pair it with beet-infused tequila, no one behind the bar is going to bat an eye.
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