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:
- Quinoa
- Chicken Broth: homemade is best though I do use Swanson's when I don't have any of my own.
- Shallots
- Garlic
- Dukka (see link to recipe below)
- Salt & Pepper
- Mushrooms: I used shitake, but any will do. A blend is also nice.
- Butter
- Herbs/Garnish: green onion, chives, parsley
Technique:
- 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.
- 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.
- 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.
- Serve hot and creamy.
Other delicious quinoa dishes: