Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts

February 4, 2013

on foods

I don't eat meat, a lifestyle which was gradual and made the most sense for me, especially given my propensity for vegetables and legumes. I'll put almond milk in a smoothie, but in general my dairy intake is pretty low...except for cheese. There are always hunks of parmigiana reggiano & pecorino romano in the fridge & I snack on slices of manchego, brie (triple cream), blue (camembert), or my other standbys (sartori bellavitano or midnight moon) all day. I'm not sure I could ever give up dairy completely, nor could I go fully vegan (even if stella mccartney could dress me every day). You can only do your best and what makes the most sense for you!

At any rate, I've been experimenting with laying off cheese out of curiosity as I am Asian and lactose intolerance is common. This kale/quinoa pilaf is a fave as it is simple & delicious, so I eliminated the goat cheese & added more pine nuts, which is always a good idea in general.

One Pot Kale & Qunioa Pilaf
1 cup quinoa (I used red, but any kind works)
2 cup salted water
1 bunch kale, washed/chopped into 1" pieces (stems discarded)
3 tbsp or more toasted pine nuts (watch them closely, they burn easily so pull off heat as soon as fragrant)
3 scallions chopped
zest and juice of one small lemon (I like meyer if you can find)
~a tbsp of olive oil
salt and pepper
goat cheese (optional)

1. Bring water to boil, add quinoa, cover and turn to down to simmer for 10 min. Top with kale, re-cover, then simmer 5 more min. Turn off heat and allow to steam for 5 min.

2. Combine scallions, oil, zest and juice & pine nuts. Check quinoa, kale should be bright green & quinoa should have absorbed the water. Toss all together, salt and pepper to taste and enjoy!

Photos © Rex Waters

September 12, 2012

Summer Vegetables + Pantry Staples

I made a huge batch of quinoa a month ago by accident (wasn't paying attention to directions), so after consulting google, determined I could freeze it & have since realized this is a great time saver for when I want to easily add some grain to a dish.
I had been wanting to utilize summer vegetables & cannellini beans on hand, so was inspired here
Spicy Kale, Tomatoes, Quinoa & Cannellini Beans (+ a few more) - serves 3 - 4
1 cup cooked quinoa, my favorite is red quinoa
1.5 cup cooked cannellini beans or 1 can cannelini beans drained/rinsed
1 bunch kale, washed, & ripped into 1" pieces (discard stems)
1/2 pint cherry tomatoes, rinsed, cut in half
2-3 clove garlic, diced
1 small yellow onion, diced
2 tbsp olive oil
1 lemon, juiced
1/4 tsp Salt, 1/4 tsp Pepper, 1/2 tsp Red Pepper flakes (more or less depending on taste)
1/4 cup nuts of choice, toasted or raw (sunflower seeds, chopped walnuts, chopped almonds, pine nuts)
1/4 cup feta or goat cheese (optional)

1. Heat 1/2 olive oil in saute pan/cast iron skillet over med-heat. Once oil is shimmering, add onions, garlic, salt, pepper, red pepper flakes & cook until translucent, stirring frequently (3-4 min)

2. Add kale pieces & remaining olive oil & toss together, stirring frequently (5 - 7 min), until kale is bright green & slightly wilted

3. Turn down heat to low, add cherry tomatoes & toss gently (1- 2 minutes)

4. Toss beans, quinoa & sauteed vegetables together with the lemon juice, top with nuts & cheese if desired, serve warm or room temperature. Enjoy!
Photos (c)  Brian Sorg