23 July 2009

Amazingly yummy quinoa

And now, a detour into the kitchen for your alternative grains. Serves 2-3ish.

1 tablespoon extra virgin olive oil
1/4 cup carrots, diced
1 cup kale, spines and leaves finely diced separately
3 cloves garlic, minced coarsely
3 tablespoons scallions, diced
3 dashes ume plum vinegar
3 sun-dried tomatoes, soaked and diced
3 tablespoons pine nuts, toasted
6 ounces chicken breast, (smoked) diced
2 cups cooked quinoa
3 tablespoons mango, diced
1/2 ounce romano cheese, finely grated
2 tablespoons yogurt cheese or sour cream (optional)
1/2 teaspoon smoked paprika (optional)
  1. Cook quinoa according to directions.

  2. Dice vegetables to about 1/4-inch cubes.

  3. Heat olive oil in a heavy skillet over medium-low heat. Add carrots, kale spines, garlic and scallions, stir to coat with oil, and add ume vinegar. Stir until bright. (Do not overcook.)

  4. Add kale leaves, sun-dried tomatoes, pine nuts and chicken and blend in well with other ingredients. If using unsmoked chicken, add smoked paprika.

  5. When ingredients are heated through, stir in quinoa and mix well. Add another dash of ume vinegar if necessary. Gently stir in mango and romano cheese.

  6. Serve immediately, topped with sour cream or yogurt cheese (drained yogurt) dusted with smoked paprika, if desired.

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