Another quinoa recipe! I promise the last for a while but these colder days make me want grain, so I decided to look for a new way to prepare quinoa. This recipe is inspired by several others, as well as ingredients I have on hand.
- Cook quinoa on high heat until the quinoa has absorbed all of the water (boil water and quinoa together in 2:1 water to quinoa ratio)
- Take off heat, let cool or refrigerate to allow quinoa to cool.
- Combine the following with 1 bowlful/plateful of quinoa:
- half a juice of lemon
- 1 teaspoon of sherry vinegar (white or red wine vinegar would work as well)
- 1 garlic clove, minced
- 1/3 cup minced red onion
- 1/2 cup minced parsley
- 1/2 cup chopped pecans (almonds or other nuts would work also, adapt to your taste)
- 1 cup red grapes, quartered
- salt and pepper to taste
- goat cheese or feta cheese optional
I'm totally happy with discovering this new combination of yummy flavors. The acidity and bitterness of the lemon juice and vinegar combine nicely with the sweet grapes, and contrasts the hearty quinoa and pecans. I would imagine carrots could also be a nice addition to this recipe.
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