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Archive for the ‘Quinoa’ Category

I just wanted something to go with the Chicken Tagine. You may have noticed I am in my red quinoa phase. LOL, I go through phases with one ingredient then I forget about it for a long time. I also used some left over black lentils but these are totally optional. Garbanzos sound like a good match to quinoa, and what about something “green”… zucchini perhaps?

Since the Chicken Tagine is very rich in flavors, I wanted a dish that tasted almost “neutral”, so I decided not to add any herbs or spices, just a pinch of cinnamon. But if you are making this dish “standalone” I would recommend adding some lime, lime rind, parsley and cilantro.

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We like to have lunch at the Whole Foods close to our house on Sundays: it used to be a Wild Oats and it still has that neighborhood kind of feeling to it. They recently added a variety of grains to the salad bar which is a very attractive feature. Black lentils and red quinoa came up as a combination of flavors that I got addicted to. I had some leftover red quinoa from the Tabbouleh I made last Sunday, so I decided to make this dish which turned out really good. It is very versatile. You can complement it with some braised dark greens, a protein, such as fish, or avocado slices. You can also drain the lentils and use them as part of a salad.

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The original tabbouleh recipe is made with bulgur wheat which is not gluten free. Substituting it by red quinoa makes the dish lighter and the result is delicious! This is a great way to get the vegetables to the family table.

I served it with Coho fillets and baby broccoli.

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Green Quinoa

I am a little obsessed with pesto sauce these days, I guess that I am realizing it’s so delicious, healthy and versatile. I love pine nuts, but I decided to try to make this dish with almonds just for a change. I used blanched almonds but you can use slivered, whole etc. It turned out really good!

If you need help on how to cook quinoa, check this blog, Food and Style. This blog is wonderful, it’s worth taking a look!

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