Oh how good it feels to go back to my kitchen after days of being busy making lesson plans and grading tests for my seventh, eighth and ninth graders. Although I haven’t been as frequent with my blog posts as I had been I have not been totally neglecting my culinary obsession, since I have also been preparing and planning for the Pop-up Restaurant Amsterdam, which of course everyone has written down under October 5th in their calendars. This event will be great fun, we have very tasty dishes in the planning, great home brewed beer and a good share of live German Oktoberfest (dance) music. So please stop by if you happen to be in Amsterdam on this day.
Today’s recipe is Black Quinoa. I would really recommend that you give this mysteriously beautiful grain a try, most likely it will pleasantly surprise you. Not only is black quinoa as nutritious as its white counterpart, but it has a deliciously nutty taste and texture which is unique and perfect for pilaffs, salads and surely a bunch of other things which I am planning to discover in the future.
I opted to go easy on myself and not work too hard, actually for this recipe I didn’t work hard at all. But the result is this exotic, elegant, crunchy and super healthy tasty pilaff, which will “exotify” (as in making it exotic, I just added a new word to the English language) any meal of which it becomes part of.
Very important for the success of this dish is the fact that this morning I went to the farmer’s market and bought some succulent fresh vegetables, which made the end result embarrassingly easy, since it was merely a matter of inviting these characters to mingle with each other. You could use white or red quinoa for this dish, but really, black quinoa is worth the trip to the health food store.
Black Quinoa Pilaff
2 cups black quinoa
3 cups water
the juice of 1lemon
3 tbs olive oil
a pinch of salt
the corn kernels of 2 cobs blanched
a handful of flat leaf parsley
5 or 6 of the best pomodori you could possibly find cut in medium size pieces
-in a pan with a thick bottom cook the quinoa with water and a pinch of salt
-lower the flame when it begins to boil and use a flame deflector
-cook for about 20 minutes at low flame
-in a cup mix the lemon juice, olive oil with a pinch of salt
-place the quinoa in a dish and mix in the olive oil dressing
-add the rest of the ingredients and mix gently
I served the black quinoa with tempeh sticks with mustard sauce, sauerkraut and lightly blanched greens