Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 19, 2012

Quinoa with Tomatoes and Scallions

There’s a lot about Quinoa I really like, short cooking time, great texture, flavor, and super versatile…not to mention the fact that it’s super healthy.  You prepare it as you would rice but with one and a half cups of salted water to one cup of Quinoa.  Simply bring to a boil, turn down to a simmer and cover for fifteen minutes.  Last night I stirred in some chopped tomatoes and scallions at the end and let it sit for five minutes with the heat off before serving.  It’s endless what else would have worked, mushrooms, celery, bell peppers, pine nuts, olives, dried cranberries, mint, or feta…great opportunity to get creative…and use that can of palm hearts that’s been on the shelf of your pantry for years.

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