Monday, May 28, 2012

Another "keeper" recipe

If you're not familiar with the grain, quinoa, you can find it near the rice in your grocery store.  I buy the prewashed kind.  It's an type of grain/cereal and has been eaten for centuries. The seeds are cooked like rice and used in a variety of recipes.

This recipe came from an America's Test Kitchen magazine, Cooking for Two, so it doesn't make a huge amount.  Just enough for the two of us and a little leftover for lunches the next day.

I found that it didn't take the full 20 minutes for the quinoa to cool.  By the time you get the other ingredients chopped and ready, it will be cool enough to combine.

This has a nutty flavor, since the quinoa was slightly toasted.  It's probably not something I'd make once a week since I don't keep red bell peppers on hand but it's definitely delicious and will warrant a page in my recipe album.


2/3 cup quinoa, rinsed and dried on towel
1 cup water
salt and pepper
2 T. finely chopped red bell pepper
¼ jalapeno pepper, minced
1 shallot, minced (I used a green onion)
1 T. minced fresh cilantro
1 T. extra virgin olive oil
1 tsp. Fresh lime juice
1 tsp. Dijon mustard ( I used Grey Poupon)
1 small garlic clove, minced
¼ tsp. Ground cumin

Toast quinoa in small saucepan over medium heat, stirring often,
until lightly toasted and aromatic, about 5 minutes.

Stir in water, 1/8 tsp salt and bring to a simmer. Reduce heat to low, cover and simmer until most of the water is absorbed, 12 –14 minutes.

Spread quinoa on rimmed baking sheet lined with a kitchen towel and set aside until cool, about 20 minutes.

When quinao is cool, toss with jalapeno, scallion, red pepper and cilantro.

In small bowl, whisk together the oil, lime juice, mustard, garlic and cumin to make a dressing.  Pour over quinoa and mix well.

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