Yes! I am back!
After a crazy Passover (with some incredibly delicious eating and beautiful weather) I am back. I also just finished a huge grant, so hopefully will have some more time to dedicate to this blog!
Anyway- because last week was Passover, and we do not eat out at all during the week, I did lots of cooking (and yes, there was also lots and lots of matzo and Temptee cream cheese.) We had quite a number of friends over Friday night for dinner - and everything was delicious.
One of the interesting things about Passover is that for Ashkenazi Jews (those of Eastern European descent mostly) there is no "kitneot" or legumes - no rice, beans, etc... In recent years, a terrific substitute has been used - Quinoa! Yes, it is apparently from a beet, and therefore, allowable during Passover.
I made a wonderful Quinoa dish for Shabbat, and I think it is going to take up permanent residence in my repertoire - I made brisket also, but what folks couldn't stop talking about - or eating for that matter - was the Quinoa. You can find Quinoa in Whole Foods and it is starting to show up in regular aisles. I took it for lunch a few days later - ate it cold - still delicious!
So - here it is:
Red Quinoa with dates, carrots, zucchini and toasted honey almonds
2 cups Red Quinoa (I think this kind is tastier than the other type...you may need to rinse and drain the Quinoa - check the package)
4 cups Water
2 Tbsp chopped dates (pitted, of course) - chop them coursely
2 tbsp olive oil
3 Medium Carrots - diced
2 Medium Zucchini - diced
1 cup Sliced Almonds
1 Tbsp Honey
Kosher Salt
Pepper
1. Put Quinoa, Water, Chopped Dates and 1 pinch of Kosher Salt in Pot on Stove. Bring to a boil and cover. Cook for 20 minutes or until all water is absorbed.
2. While Quinoa is cooking, heat 1 1/2 tbsp of olive oil in pan and saute carrots and zucchini until just tender. Season with salt and pepper. Set aside in pan.
3. In small saute pan, heat rest of olive oil and toast sliced almonds until light brown. Add Honey and toss to coat. Sprinkle with pinch of kosher salt. Continue to toast until golden brown. Set aside.
4. When Quinoa is done, mix together with veggies and almonds. Serve!
FYI - you don't have to use dates (they will lose their brownish color because the quinoa will absorb it - still taste terrific.) Other dried fruits - cranberries, currants, etc. would be terrific in this as would other types of veggies.
Even the kids liked it!
Enjoy -
3 comments:
Quinoa is great. You can also handle it and make it like a pilaf. Also terrific.
I make it, cool it and put in all kinds of roasted or steamed veggies and and season it with either an Oriental salad dressing or a citrus vinaigrette salad dressing.
Well that sounds delicious - I will have to give that one a try - especially with a citrus vinagrette!
This Quinoa looks really good.
Quinoa Vegetable Paella
This is one of those dishes that seem to improve overnight. Reheated leftovers make a great lunch. Spicy food lovers note that this is a subtle dish, not a spicy one.
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup quinoa
1/4 teaspoon saffron, crushed
2 teaspoons Spanish smoked paprika
1/2 teaspoon ground cumin
dash cayenne
1 14-ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14-ounce can light red kidney beans, rinsed and drained
2 3/4 - 3 cups vegetable broth
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
1 can artichoke hearts, rinsed and cut into quarters
Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
Sauté onion and garlic in a deep non-stick skillet with a little water until soft. (I use my inconveniently-named "chicken fryer" for this.) Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.
Makes about 6 servings.
Post a Comment