Do you ever stop and look at something you’re eating or cooking and think, “My ten-year-old self would never have eaten this?” Are you then a little proud of yourself for eating it, and even liking it?
That is exactly how I felt about this sort-of “curried” quinoa soup-type thing I accidentally made last night when trying to cook with the “super grain” for the first time.
Like first-time sex, my first-time quinoa was a little sloppy and I didn’t quite know when it was done. And like sex, my ten-year-old self probably would have said “Gag me with a spoon!” when thinking about it while my adult self really wants some more.
Here’s how it all went down:
Because the bag of quinoa I found buried deep in the exotic spices section of my local grocery store didn’t come with any cooking instructions, and the recipes I found in my half-assed Google search were all very different, I decided I would cook mine sort-of like rice. I added 1/4 cup of dry quinoa with about 1 cup of water to a small pot and brought it to a boil. Once it was boiling I reduced the heat and added diced onions, minced garlic and some spices. I had no idea what “done” quinoa was like so I let it cook.
The longer it cooked, the more I added. First spinach, then soy sauce, then spices. I decided it needed some peas, too. At this point I couldn’t decide whether this was going to be more Chinese flavored or Indian flavored. I opted for Indian (because, for some strange reason, I really wanted to put cinnamon in it) and added a cup of yogurt. Then I decided it needed tomatoes. And chives. And more spices. And then—because I’d already put so much stuff in it—I decided a few leaves of basil from my balcony “garden” couldn’t hurt.
By the time I’d added all of these ingredients, the quinoa started to resemble caviar so I decided it was done. I think it was. Even if it wasn’t, it was slightly spicy, a little soupy and a lot delicious.
To the best of my memory, here’s what I put in it. I’m not going to bother giving you directions because you probably know how to cook quinoa better than I do.
1/4 cup dry quinoa, rinsed
1 cup water
1/2 medium white onion, diced
1 clove garlic, minced
1/2 teaspoon olive oil
1 cup fresh baby spinach
1 cup plain, fat-free yogurt
1/4 cup frozen sweet peas (Cascadian Farm!)
1/2 cup diced tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon soy sauce
1 tablespoon of chives, chopped
a few leaves of fresh basil
pinch dry mustard
pinch cinnamon
salt
pepper
#1 by Leslie at July 22nd, 2009
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What a timely topic! I recently purchased some quinoa, and it’s been staring at me each time I enter the pantry. I’ve been a little scared to attempt the actual cooking because I’ve never eaten it either and didn’t know what to expect.
#2 by Liz at July 22nd, 2009
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I love quinoa because its quick. First, you need to rinse it in water until the water rinses clear, not cloudy. If you don’t the quinoa will be bitter. I cook it 1:1 with water, bring to a boil, cover and simmer 15 minutes (or less) then turn off and keep covered for 5-10 more minutes and fluff. I usually use it like rice or add veggies and oil/vinegar afterward for a quinoa salad.
#3 by Emily at July 24th, 2009
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I love make-shift recipes! This one sounds great. I usually find quinoa to be too dry-ish when i make it, so I really like the idea of making it into something soupy.
#4 by Ken at July 24th, 2009
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May I offer a simple, delicious quinoa recipe I learned from watching one of the Extras on a David Lynch DVD (Lynch cooking in real-time: amazing, charming):
1 cup quinoa
2 cups water
bring to a boil, cover and simmer about 12 min.
Meanwhile, get some broccoli for 4 servings (if frozen florets, warm them in microwave)
When quinoa is finished (texture like oatmeal), place a serving of broccoli in a bowl, then ladle quinoa on top
Season with:
1 teaspoon Bragg’s Aminos (if you don’t know it, it’s like healthy soy sauce & delicious
1 tablespoon olive oil
No kidding, delicious and I can eat this for dinner 3 times a week w/out tiring of it.
#5 by Gail at July 25th, 2009
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You can use quinoa in place of bulgar to make tabboulea. One secret is to rub the grain in a strainer before soaking or cooking to remove the outer hull/skin, which tents to be bitter.
It is one of the oldest grains known to man.