I have finally joined the quinoa club! I know, I'm actually embarrassed to admit that I hadn't tried it before tonight. But my family is
This quinoa was cooked with chicken broth (I'm not partial to it or anything, I just happen to have a lot of homemade stock. You could definitely make it with veggie broth instead.) in a 1.5 cup quinoa to 3 cups chicken broth. In a separate pan I sauteed red bell pepper with asparagus (cut into small pieces) and some garlic. When they were both done, I mixed them together and served with a few spears of asparagus on top.
Mr. Greenhab said "It's a start. Needs more flavor." which I actually take as a good sign. At least it wasn't "Blech, can you NOT make this ever again please?"
4 comments:
Always good to see a tasty quinoa recipe. Sometimes they come out tasty and sometimes they come out tasting odd. IMHO. I bet a little garlic (fresh or powdered), a little onion powder, some celery salt and a tiny, tiny pinch of cayenne would give the recipe more flavor!
You are not alone. I've tried all kinds of grains but not quinoa. Call me a rebel. Might have to try it now!
Quinoa rocks. I love it. My kids love it too. And there's protein in it!
Have to ask...Is the asparagus mushy in it? I need mine with a bit of crunch, but you never know.
I do a variation on this one: http://blog.fatfreevegan.com/2006/07/international-quinoa-salad.html
Because I don't like spicy I just use smoked paprika in the dressing and no chili anywhere. I also skip the scallions and mint, although they make it a more varied flavour salad. You can basically do what you like with the veges - although the tomato and avocado are what make it for me. I use anything from frozen peas and corn, capsicum (bell pepper), cucumber, lettuce, carrot, to radish, and either canneloni beans of chickpeas. The avocado, cucumber,tomato and lime combo with the quinoa is what makes it though. Go wild!
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