Posts tagged ‘quinoa’

February 15, 2013

red pepper relish quinoa

red pepper relish qunioa

This might be the most amazing quinoa ever! And frankly you won’t be able to duplicate it at home, but I can tell you how you might a) use up some pantry items and b) make something kinda closely resembling this deliciousness, bear with me here…

Back in the fall I plotted and pulled of (with lots of help) a wonderful celebration of canning in my community “Pickle Palooza” which featured a canning contests and jar swaps along with how to’s + puttin’ up demos etc… One of the entries I enjoyed a great deal was a ginger relish, and when I was given the opportunity to swap some jars I grabbed for one of those jars first off! No idea what exactly is in it… other than the obvious: ginger, garlic, vinegar, and sugar (come to think of it, I will dig through the entry ballots and get back to you all on what else was in this lovely relish)… not that that is the most important detail here. I really think most any crazy relish you have made or been gifted would be so nice with quinoa! It tastes like summer BBQ in a hot side dish, especially if you add a hearty dollop of Italian red pepper spread and then add ginger seared beef and red peppers with caramelized onion on top. YUM  That is what this dish tasted like somewhere between hamburger , summer time, and skewer of Mediterranean gilled veg, with that sweet relish POP!

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January 25, 2012

red thai curry lentils + quinoa

This dish was born out of a bit of a “chef block” I was struggling with. I generally have too many cooking / baking ideas to even attempt to execute, but the past week I have been overrun with other ideas and plans and inspirations, and my culinary life took a little hit. I am happy to report I back on the wagon and these lentils were not nearly as dreary as my cooking mood, when I made them. And like all great soups and stew this huge batch was a million times better the next day. The family has been devouring them day after day, which is good news for a left over pusher like me!

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September 19, 2011

maple miso medley

Tonight’s dinner was a tribute to the garden abundance, after a quick little tour I chopped up a collage of goodies that were just waiting to be turned into a sweet and savoury quinoa pilaff, flavoured with a silky mustard maple and miso sauce and laced with garden fresh herbs. You could use any and all veggies you have on hand for this.. I also threw in some smoked ham we had left over after a nice dinner with our visiting grandparents.

Something really wonderful happens when you mix maple syrup with mustard, it’s a combination I turn to often, especially on the rare occasions when I happen to have pork on hand. I know all you vegans and veggies out their are turning your noses up at my piggy  addition (albeit a happy local organic & delicious one)… I will say this would be excellent with tempeh or tofu.. or maybe just a handful of almonds!

Cook 1 cup of quinoa in 2 cups of water, seasoned with

olive oil

S+P

a dash of dried parsley

and a dash of garlic granules

 

In a large deep cast iron pan brown up the following diced veggies (or whatever you have in abundance) in a good amount of olive oil:

1 large onion

1 large carrot

1 green pepper (this happened to be the first one I have ever grown)

2 large cloves of garlic

1/4 head of cabbage

2 cups of cooked cubed smoked ham

 

In a small bowl blend

1 heaping Tbsp miso

1 tbsp each yellow mustard and grainy mustard

1 tbsp apple cider vinegar

1 tbsp maple syrup

S+P

small handful of fresh herb minced fine ; chives, parsley, oregano, thyme

mix well with 1.5 cups boiling water.

 

Once all the veggies are brown and your quinoa is cooked, add 3 diced kale leaves along with the maple miso sauce to the pan then add quinoa and stir gently.

serve hot and enjoy!

 

 

 

May 28, 2011

seedy quinoa power salad

The perfect use for left over quinoa! A super seedy omega protein salad. As with rice and beans and lentils, when ever I cook quinoa I always cook enough to make a salad with the next day, even if you just add a scoop to the top of a green salad, it’s a nice addition. Anyway this was just a big fridge clean salad, complete with dressing made while standing in the fridge door.

 

2 cups of cooked quinoa

finely diced veggies:

2 small tomatoes

3 bunches of red kale

1/2 cucumber

2 green onions

1 cup of a small red cabbage shredded

 

Toss veggies with quinoa and add the following seeds:

1/2 cup hemp seeds

1/4 cup flax seeds

1/2 cup sunflower seeds

 

drizzle with equal parts:

hemp or flax oil (walnut oil would be really yummy too)

apple cider vinegar

 

season with:

S+P

lemon zest

 

toss and enjoy, or put it in a mason jar and take it for a hike in the woods to keep you going!