Cook the Book: Quinoa with Chimichurri Herbs
Quinoa is one of those foods that I feel like I should always eat more of. Unusually rich in proteins, it's a great choice for vegetarians, vegans, or those allergic to gluten. I'm none of the above, but as I chew through the earthy, nutty grains, I instantly feel ... healthier and stronger, perhaps? It's all that protein, I'm telling you!
During my time at a farm in France, we had quinoa at least once a day, and if it's good enough for farm laborers, I'm pretty sure it's good enough for your workday. Sheila Lukins' version integrates a chimichurri sauce for a wallop of flavor to liven it up. The dish is satisfying and filling enough to serve by itself or as a side.
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Quinoa with Chimichurri Herbs
- serves 4 -
Adapted from Ten by Sheila Lukins.
Ingredients
1 cup quinoa
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons chopped fresh flat-leaf parsley leaves
3 tablespoons chopped fresh oregano leaves
2 teaspoons finely minced green jalapeño pepper
1 teaspoon finely minced garlic
Finely grated zest of 1 orange
Salt and freshly ground black pepper, to taste
2 scallions (white bulbs and 3 inches green), thinly sliced, for garnish
Procedure
1. Combine the quinoa and 2 cups water in a medium-size saucepan and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook until the liquid has been absorbed, 10 to 15 minutes. The grains should be soft and translucent, with the germ ring visible along the outside edge of each grain. Transfer the quinoa to a bowl.
2. Whisk the oil and vinegar together, and toss with the quinoa while it is still warm. Add the parsley, oregano, jalapeño, garlic, orange zest, and salt and pepper. Toss, using a fork to keep the grains fluffy. Sprinkle the scallions over the top, and serve at room temperature.
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7 Comments:
Ooooh I love chimichurri sauce and I just bought some quinoa because I've never had it before. I will have to give this recipe a try.
Dianasaur at 2:40PM on 03/25/09
I'm sorry but I just can't get past the look of quinoa when it's been cooked. It's repellent. I've tried and tried; even when I see a photo in a cookbook the sight of those translucent little things with white rings brings up horrible associations and I just can't bring myself to try it. Any suggestions to help me get over this quinoaphobia?
yumporchetta at 3:15PM on 03/25/09
dianasaur, if you like the quinoa, i also recommend this SE recipe:
http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html
(same recipe on epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939 )
j at 3:19PM on 03/25/09
If you coat them with a highly colored sauce like this one it doesn't look so bad; I'm going to try adding some finely diced tomatoes, and garnishing with thin lemon slices instead of orange. I've got a friend with celiac disease and I make tabbouleh with quinoa - it's quite good.
MMinNYC at 3:24PM on 03/25/09
I make that Black Bean and Tomato Quinoa all the time, as you can see here . It's so light and refreshing. Perfect for the new season.
meleyna at 3:26PM on 03/25/09
yumporchetta - how about trying some red or black quinoa?
disbelief11 at 3:25PM on 03/26/09
Oh thanks guys, I've added that to my recipe list. I'm going to try the chimichurri one tonight and will try the black bean one next week. Yum!
Dianasaur at 3:19PM on 04/01/09