Posts Tagged quinoa

Red quinoa delight

Red quinoa delight

I made this one, and it doesn’t look half bad.

Procedures:

  1. Cook gorgeous, jewel-like red quinoa in rice cooker (same water proportion and setting as plain white rice)
  2. Dump approx 1 tbsp each of mixed garlic and ginger in frying pan
  3. Add sliced white onions
  4. Add ‘white’ bits of chopped bok choy
  5. Add chopped carrots
  6. Add ‘green’ bits of chopped bok choy
  7. When all is cooked, add cooked quinoa
  8. Add smashed silken tofu
  9. Add a couple drops of olive oil
  10. Mix all and season to taste with soy sauce and rice wine vinegar. Sriracha or other spicy sauce is also good!

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Stone stew

stone-stew2

I finally remembered to snap a pic of our dinner.

This is sort of stone stew—that is, I dumped in everything that was left in our fridge because I didn’t have enough to make more than one dish that would go well with the others.

I began by cooking lentils and later added quinoa in a veggie stock broth. I also added some garlic for good measure.

After the grain alternatives began to soften, I added sliced white onions, green beans, and chopped potatoes.

I sprinkled in additional seasoning around this point as well: dried parsley, sea salt, and black pepper.

After everything was pretty well cooked, I added the final delicate ingredients: fresh tomatoes and avocados (both chopped into decent-sized chunks).

Yes, avocado is kind of a wacky addition, but it was getting really soft; I had to use it up! It actually was quite tasty in the stew and added nice texture. Plus it contributed some protein and good fat to our one-pot meal.

stone-stew1

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Vegetable Fried Quinoa

This is a really old one. For the recipe, see http://blog.fatfreevegan.com/2008/02/vegetable-fried-quinoa.html

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Modified wafuu quinoa

This meal was inspired from a post on the always-fabulous Just Bento blog.

We followed the principles in the original recipe:

First, a cup of quinoa was cooked in our rice cooker (normal rice setting) with a cup of water and a sprinkling of dashi.

While the quinoa was cooking, Yusuke stir fried a selection of veggies in sesame oil and ginger:

  • daikon
  • shitake
  • white onions
  • dried wakame (soaked first)
  • green onions (added very last)

He added the cooked quinoa to the frying pan, and then flavoured everything with soy sauce, dashi, sake, and sea salt.

The truly excellent results were accompanied by asparagus miso soup on the side.

Here are some choice excerpts from the original post:

…Quinoa is one of my grains (as an alternative to rice) for bentos, since it maintains its distinct, poppy texture even when cooled. As it happens, quinoa (written キヌア and pronounced as ki-nu-wa) is getting quite popular in Japan as it seems to be all over the world, and it’s sold at regular supermarkets…

…You could just pack this alone in a bento box, and you’ll get all the major nutrition groups – carbs, protein, a little fat and vegetables, plus fiber – in one go.

…“Wafuu” means “traditional Japanese style” by the way. Quinoa is not at all Japanese, but the flavors in this are.

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Portobello sandwiches and quinoa soup

Portobello sandwich

Portobello sandwich

In the interest of equitable division of labour, I try to cook on the weekends, and this was one of the meals that I prepared recently. The sandwich looks a bit, erm, funky in the picture, but it tasted good. I marinated the portobello mushrooms for several hours in soy sauce and red wine vinegar (equal parts of each) and some olive oil. I also added a bit of salt, black pepper, and generic Italian seasoning. Then I grilled them on our George Foreman grill. The sandwich rolls were freshly baked from Wawel, the Polish pâtisserie just up the street from our apartment. (The sign in the window says: “Meilleur beigne au monde”—”Best donut in the world”.) I put some baby spinach on my sandwich, and I usually add raw white onions, too, although I forgot this time. Yusuke put mayonnaise (ugh) on his.

I absolutely, positively adore quinoa. What a fabulous miracle food. Unfortunately, Yusuke isn’t so chuffed about it. He doesn’t dislike it, but he prefers rice. So I decided to use quinoa in a soup rather than in a stir fry or salad. It has vegetable broth with fresh green pepper, carrots, white onions, and tomatoes, seasoned with salt, pepper, parsley, and white wine. It came out well, although I could have cooked the quinoa separately and added it to the soup when it was served to keep the texture a bit firmer. But it still had its fluffy, bubbly goodness.

Quinoa soup

Quinoa soup

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