New month, new grocery deals

By Mir
March 1, 2011

It’s a brand new month, and just in case you don’t herald each new page of the calendar with quite the celebration that we do over here (it’s doggy medicine day, which means a great big spoonful of peanut butter if you’re a good puppy!), I’m here to remind you that each new month means new grocery specials over at Amazon.

Today I’m digging their March special on Roland products, mostly because I’m a big fan of their red quinoa, but they have an entire array of products and pages and pages of them are eligible for this special. Just choose what you want, then save an additional 30%; get 15% off with coupon code ROLAN655 and then get another 15% off and free shipping by buying via subscribe and save.

When I buy in bulk like this—because, sure, we like quinoa, but 12 boxes is a lot—I often split with a friend so that neither of us is scrambling to use up mountains of food. Even coordinating something like that, I find this cheaper (and easier) than going to the store.

(P.S. If you’ve never had quinoa, I don’t recommend buying an entire case without trying it, but it’s a gluten-free grain that happens to be a complete protein; it’s incredibly healthy and versatile and my entire family loves it, which probably means it’s magical, as well.)


  1. Mir, do you have many good quinoa recipes to share? I’ve got a bag of it at home, but have only cooked it as pilaf. Thanks!

  2. Yes, please share a recipe (or two) . . . I picked up a box from the local TJs for the first time recently, and plan to mix it with lentils and veggies, but am interested in other ideas. I got the ‘regular’ kind, do you prefer the red for taste?

  3. Lisa: I think the red has a nuttier taste, and I prefer it. I like all kinds, though.

    As for recipes, I find that quinoa is incredibly versatile and works in all kinds of things. I use it in veggie chili, I use it in place of rice (kind of like a pilaf, as you said, Jamie), I use it with black beans and corn to make a slightly heartier version of the old summer salad standby.

    When not using it like that, one of our favorite quinoa recipes is this one. It’s not just tasty and balanced (I have a vegetarian kid so I’m always looking for a meat-free meal that’s hearty enough for us carnivores, too), it’s just plain pretty with all the colors.

    I also like a variation of rice pudding with quinoa, either as breakfast or as a snack. A little half-n-half and some cinnamon… yummy and very healthy. 🙂

  4. I love quinoa! I am eating it right now – with a really good (Polish) cup of soup mix, made that with the required water – mix and add cooked quinoa! scrumptious, filling and healthy! I use it like rice too…

  5. I use it in place of bulgar wheat in tabouleh and I use it in place of couscous. There’s an Everyday Food recipe for apricot-pistachio couscous that’s great with the quinoa substitute. We also do quinoa with steamed broccoli, seasoned with ginger, garlic, crushed red pepper and salt and black pepper. When I was diagnosed with celiac disease and had to go gluten-free, I reluctantly tried it, but my husband and I both ended up loving it. For my pregnancy it was a good whole grain folic acid source too.

Bargain Hunt





Want Not Archives

Creative Commons License

Pin It on Pinterest