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April 07, 2008
Quinoa and Chips
I've been experimenting with quinoa and rather like the following for dipping chips/crisps.
Ingredients
1 cup quinoa
1 Tbsp butter
1/3 of an onion, diced
handful of slivered blanched almonds
2 cups loosely chopped kale
2 cups boiling water
1 bag of flavored/salted corn tortilla chips
Preparation
Rinse the quinoa two or three times until the water is not cloudy. Bring the 2 cups of water to a boil in a kettle or separate pot.
Sauté the onion and almond slivers in the butter over medium heat until the onions begin to turn clear (about 3-4 minutes).
Add the quinoa to the sauté pan and mix with the onions. Toast for about 2 minutes.
Add the boiling water and kale and mix together and cover.
Reduce heat to low and simmer until the water is gone (17 minutes).
Remove from the heat, and let rest covered for 5 minutes.
Serving
These Garden of Eatin Tarami Corn Chips went really well with the quinoa. The salt and tamari flavor from the chips tempered the quinoa quite nicely.
If you're just going to eat the quinoa, add some garlic salt to taste.
Here's a pic of my quinoa and chips lunch.
Substitutions and Additions
- Instead of almonds use shelled pine nuts.
- Instead of onion, use leek or garlic.
- Instead of butter, use EVOO (extra virgin olive oil).
- Add finely diced carrots with with onion (matchsticked to 1" lengths).
- Add finely diced celery with the onion.
- Add a small squirt or two of Shiracha Vietnamese hot sauce.
Posted at 10:25 AM | Comments (0)