We also got our CSA share this week but I just managed to take pictures (curse you, working during all daylight hours!) so those will go up today, too.
When I started my new job a few weeks ago, one of my coworkers mentioned that she hates to cook. Shocking, I know, but completely true. She likes to eat healthy food, but she won’t even cut up fruit for her lunch. She had been eyeballing my packed lunches (post forthcoming, I swear) for a while, so when we started our long days of technical rehearsals she said, “If you bring me lunch, I will bring you money. I am not kidding.” So I have been.
It’s given me an excuse to use up produce and keep trying out new dishes, so it’s one of these lunches that brings me to this week’s
Red quinoa! Pronounced “keen-wa”, is native to South America and was called “mother of all grains” by the Incas. It’s a seed, not an actual cereal grain, gluten-free, and very high in protein, iron, and fiber. There are several commonly-found varieties, and this is the red version. It has a bit nuttier flavor than the lighter-colored type.
Basic Cooking Method for Quinoa
- Place quinoa in a bowl or sieve and rinse thoroughly. Quinoa is coated with a layer of saponin (you’ll recognize the root word for “soap” there) that must be rinsed off to prevent a soapy taste. Rinse several times and then drain.
- Heat a small amount of oil in a pan over medium heat. Add quinoa and stir until coated. Toast about 3-5 minutes until fragrant.
- Add water (twice the amount of water as quinoa) and stir. Cover and bring to a boil. Reduce heat to a bare simmer and cook, covered, about 20 minutes. Check after 20 minutes to see if more water is needed (quinoa stuck to the bottom of the pan) or if it needs to cook for a few more minutes (excess water left in the pan).
- Let stand 5 more minutes before serving.
I made a really awesome quinoa salad that I didn’t photograph but will try to get the recipe up soon.
Have you had quinoa? What did you try this week?
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