Monday, March 4, 2013

Scarlet quinoa with lentil patties and spinach

It is snowing and raining and raining and raining, but who am I to complain, I am on spring break. Lousy weather or not it is great to be on my own schedule, and even cook something more elaborate. Yesterday’s flavorful lentils became individual lentil loaves, and to this I added scarlet quinoa salad and wilted spinach with roasted corn. Real lunch!


Scarlet quinoa
  • 1 cup tri-colore quinoa (Trader Joes) (or any regular quinoa), washed and rinsed
  • 1/2 TB butter or clarified butter (ghee)
  • 1 garlic clove, peeled and minced (microplaned)
  • 1/2 sweet onion or shallot, finely chopped
  • 1/4 cup white wine (pinot grigio or chardonnay)
  • 1.75 cup water
  • 1 medium sized red beet, peeled and cut into 1/4 inch cubes
  • 3-4 cloves
  • salt and pepper, to taste
In a heavy-bottomed pot, melt the butter (or ghee) and saute the onion until translucent. Add the garlic and saute until fragrant (1min) on medium heat. Add the quinoa, mix all the ingredients and toast for about 1/2 min. Add the white wine, stir and cook it off (evaporated). Add the water, the beet and the cloves. Bring water to a simmer, and lower the heat, cover, and simmer on medium low for about 30min until the quinoa is cooked. Fluff it with a fork, and add salt and pepper to taste.

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