Maybe your one of those people who don’t really enjoy quinoa, maybe you think it’s too bland and fluffy, too mushy even.
Well if so I will encourage you to try cooking it using this less water lower slower cooking method and see if you love how toothy and delicious it can be. I took a bit of a pilaf / risotto approach to this recipe, and I can’t tell you just how much I loved this dish! It was simply perfect.
In a deep cast iron pan start by browning:
1 medium onion diced
3 toes of garlic finely chopped
in a really good amount of olive oil
once the onion is glistening and golden add:
5 whole roasted red peppers (I used canned Italian peppers) slice razor thin.
a pinch of each: paprika, red pepper flakes & saffron (only if you have it)
simmer for about 30 minutes. until you start to get a nice chunky sauce.
Now add 1 cup of quinoa and 1 cup of hot water, reduce heat and simmer on low for about 30 minutes uncovered, stirring often.
2 tbsp Italian red pepper spread
1 tbsp tomato concentrate (paste)
2 tbsp lemon juice
1 tbsp red wine vinegar
a handful of fresh parsley finely chopped
After about 30 minutes you will notice the quinoa tails have sprouted but the grain still doesn’t look puffy… this is perfect! Have a taste and your notice immediately just how lovely the texture of this grain can be when cooked like this. Garnish with fresh grated parm and parsley, and serve with these lovely mint meatballs for a very Mediterranean meal.