He’s more likely to eat too much quinoa, however. He loved this!! He said the quinoa tasted like Guisseppe’s pizza (that’s the place on the corner). He took seconds, and piled a big mound on his plate, with lettuce pesto on top of it, and scooped it up with bread. That’s my boy!! I cooked the quinoa for much longer than it needed to be cooked. For over an hour, probably, all told. I let it absorb all the broth, and then I liked how it got a creamy, pudding-like consistency, so I stirred in some butter and honey. It was still a little crunchy, though, cause it’s black quinoa, and that’s how it is. David just pointed out that our oven has a convection roast option, and I was eager to try it, so I cut up some potatoes and mushrooms in big chunks, tossed them with olive oil, tossed the potatoes with rosemary and the mushrooms with sage, and roasted them up. Very nice! Crispy on the outside, soft on the inside. So we had them with lovely lettuce/sage/hazelnut mozzarella pesto. I used the spicy-sweet red leaf lettuce from the farm, and the mozzarella made everything get a little melty when it met the hot potatoes and mushrooms. A simple meal, but a good one!!
Here’s Take Back Your Duck by The Inspirations, one of my all time favorite songs. This duck is too skinny. Obviously, she should have been eating more mulberries!
3/4 cup black quinoa, rinsed and drained
2 T olive oil
4 scallions, washed and chopped, white parts mostly
1 garlic scape, chopped (or one clove garlic, minced)
2 cups vegetable broth
2 T butter
2 t honey
salt & plenty of pepper
Rinse the quinoa in a few changes of water. In a medium-sized saucepan over medium heat, warm the olive oil. Add the garlic scapes and scallions, and cook till they’re just starting to soften and brown. You can add herbs at this point, if you like. I didn’t because I was serving it with the flavorful pesto.
Add the quinoa, stir to coat, cook for a few minutes. Then add the broth. Bring to a boil. Reduce heat, cover and simmer for 15 or 20 minutes. Then remove the lid, and simmer for about another 45 minutes, till the broth is mostly absorbed, and the quinoa seems thick and creamy. Add the butter, honey and plenty of salt and pepper.
1/2 cup hazelnuts – toasted
1 clove garlic – toasted
1/2 cup fresh basil leaves, loosely packed
5 or 6 big fresh sage leaves
1 cup red leaf lettuce, chopped
1/2 cup grated mozzarella
1/3 cup olive oil
2 t balsamic
salt & plenty of pepper
Combine the hazelnuts, garlic and herbs in a blender or processor. Mix to be a chunky paste. Add the lettuce, cheese, olive oil and balsamic, and blend till smooth. Add enough water that you can make it as thin and smooth as you like it. (Up to 1/2 cup!) season with salt and pepper and serve.
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