Tuesday, October 23, 2007
Quinoa is indigenous to the Andean regions of South America. It thrives in low nutrient, high pH soil, in conditions where no other fruits or vegetables will grow. Yep, it's similar to the vine.
Here is a lazy, last minute, no produce available, somewhat nutritious dinner recipe. It's vegan, throw it together, cuisine brut type cooking:
3 large cloves garlic, sliced into thin rounds
1/4 c olive oil
One half of one lemon
3 tbsp chopped walnuts
1/4c italian parsley, chopped
2 tbsp chopped sundried tomatoes
1 tsp crushed red pepper flakes
1/2c white wine
salt and pepper to taste
extra olive oil to drizzle on top
Mix water and quinoa together in a pasta pot. Bring to a boil and then turn down to medium heat
Heat olive oil on medium in a large pan, and then add garlic. Cook for 40 seconds.
Add walnuts, sundried tomatoes, red pepper, white wine, salt and pepper and cook for 5 minutes. When finished, add most of parsley and stir into sauce.
When the quinoa has soaked up all of the water and is fluffy, add the sauce and stir well. Serve in a bowl and add a bit more olive oil on top. Garnish with parsley. Add freshly grated piave or pecorino if desired.
This dish would probably also be pretty good with a few tbsp butter in the sauce, and/or 2 sardines sauteed initially in the olive oil and garlic.