Photo: FranUolla

This recipe for quinoa is one of the best I’ve ever made.  It’s easy and rich – substantial enough to stand up to a steak dinner but still delicate enough to be served with fish.  Give this a try.

Ingredients:

1. Quinoa
2. Chicken Broth: homemade is best though I do use Swanson’s when I don’t have any of my own.
3. Shallots
4. Garlic
5. Dukka (see link to recipe below)
6. Salt & Pepper
7. Mushrooms: I used shitake, but any will do.  A blend is also nice.
8. Butter
9. Herbs/Garnish: green onion, chives, parsley

Technique:

1. Melt a tablespoon or so of butter and saute 4 tablespoons of minced shallots.  Add 1/2-1 teaspoon of garlic, to taste, and saute until soft.  Add quinoa and saute until toasted.  Add sliced mushroom.
2. The key to this recipe is the change I made to the proportions.  Ordinarily, the ratio of liquid to quinoa is 2:1.  Here, I used 4 or 5:1.  I added the liquid to the mixture and boiled it down in an open pot – essentially reducing the broth while providing enough liquid to completely cook the quinoa.  Quinoa is cooked when the grain has become fluffy looking with a neat little curl of the husk still visible.  I find quinoa one of the most beautiful of grains and love its soft and slightly chewy texture.
3. When the quinoa is cooked, add 1-2 tablespoons of Dukka (though any blend of coriander seeds, cumin, and such will do) and minced green onion (or chives) and parsley.
4. Serve hot and creamy.

Enjoy.

Possibly Related Posts:

• Garnacha: The Wine That Goes With (Almost) Everything
• The Food Film Festival
• Foodista Gets A Face Lift!
• Marination Mobile Keeps on Truckin
• Happy Peanut Butter Lovers Day!