QUINOA
When I plan to use quinoa as a side dish I usually just think about what the main course is, and what are the herb and spice flavorings being used. Then I transfer that to a spontaneous quinoa recipe. Here are some of my favorite combinations, and again, I am sorry I don't have the amounts.....I just chop and sprinkle!
*Roasted asparagus, onions and goat cheese
*Feta, tomatoes, onions and basil
*Toasted pine nuts, garlic, onions, basil and parm
*Dill, lemon, garlic, onion and veggies
*Thyme, onions, roasted squash and garlic
*Apples, raisins, apricots, and almonds
*ANYTHING AT ALL!
BLACK BEANS AND QUINOA
could be a main dish also....
Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
PILAF FOR A CURRY BANQUETRecipe courtesy Nigella Lawson
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves
- 3 cardamom pods, bruised
- 1 cinnamon stick, broken into 3
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon nigella seeds, optional
- 2 1/2 cups basmati rice
- 4 cups chicken stock
- 1/2 cup sliced almonds, toasted, for garnish
- 2 to 3 tablespoons chopped fresh cilantro leaves, for garnish
- Special equipment: deep saucepan, 9 1/2-inch diameter, with lid
Directions
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
