Quinoa with greens and mushrooms
This week’s pin comes from the lovely Samantha at Better Bites blog. I regularly drool over Samantha’s recipes, and with my first trimester blech-ness toward food, I can use whatever healthful inspiration I can get.
This recipe was just the ticket. All three of us loved it – Oscar especially liked the quinoa and mushrooms (boy is crazy for mushrooms). I loved the subtly balanced flavors, salty, tangy, sweet, spicy, a hint of bitter, and some umami from the mushrooms made it a very satisfying meal. We used spinach instead of kale since we had it in the fridge, then added a baked sweet potato on the side and called it done.
Thanks, Samantha, from the bottom of my heart for keeping us from eating mac&cheese from the box one more night. I haven’t done it yet, but I’ve been threatening. *grin*
What are your favorite pins/projects/new recipes this week?
Posted by Anna on May 6, 2013
A friend of mine recently asked me how I cook amaranth that I don’t burn it. Oddly, I’ve never had this problem, but when a complication threw itself into my schedule recently, I figured out a solution for her.
Having just put a pot of quinoa on to cook, I received a call demanding a needs-your-immediate-attention Web site update. The quinoa had just started to boil, so I turned off the heat and left it to do the update, thinking I would just come back later and finish cooking it.
Well, it might sound like the most obvious thing in the world, but when I returned to the quinoa about thirty or forty minutes later, it was *perfectly* cooked. So my conversation with my friend came back to mind and within that week tried doing amaranth and rice and hulled oats the same way: bring it to a boil, then cut the heat off and let it cook the rest of the way passively. LIKE A CHARM it worked. Perfectly tender grains, sometimes a little leftover water to drain off even (I often have to add more), energy saved, and my kitchen doesn’t get so goshdurn hot – a consideration because I try not to run the AC until it’s sweltering. And I’m pitta, so that’s saying something.
So I had to share. Have you tried cooking things passively? I’m wanting to try this with pasta and potatoes and such – has anyone tried this already?
Love from foodie land – Anna
Posted by Anna on May 26, 2010