Adapted from Chocolate & Zucchini’s Japanese-Inspired Quinoa
Kim (aka Restaurant Baby #4) is a fan of Heidi Swanson of 101 Cookbooks. We started accumulating all sorts of whole grains (and, yes, one bottle of blue agave nectar). When I was looking through our pantry for Eat Down the House, I found a handful of red quinoa, less than one cup to be exact. What to do with the quinoa?! Luckily, Chocolate and Zucchini posted a recipe for Japanese-Inspired Quinoa .
What is quinoa (KEEN-wa)? It resembles couscous and bulgur and looks like a grain. However, according to Wikipedia, it is actually not a grain but is “grain-like” and is closely related to spinach. When cooked, quinoa has this awesome nutty flavor and is super nutritious to boot. Originally from South America, it is gaining popularity here in the States, so much that we may be making it less accessible to local Bolivians . I feel a little guilty, and reminded that moderation and diversity has its virtue
Teriyaki-Dressed Quinoa
Adapted from Chocolate & Zucchini’s Japanese-Inspired Quinoa
Ingredients:
- 1 cup uncooked quinoa
- 1 small knob fresh ginger, peeled and minced
- 1 small yellow onion, diced
- 1 tablespoon sesame oil
- 3 tablespoons Chinese rice cooking wine or sake
- 3 tablespoons soy sauce
- 1 teaspoon unrefined brown cane sugar
- 1 pinch of ground chili
- 1 dab (1/8 teaspoon) Korean hot pepper paste(Gochujang)
- 1 scallion, chopped to ½ cm rounds
Directions:Rinse the quinoa in fresh water to remove any dust. Bring 1.5 cups water to simmer. Add the quinoa and simmer for 10 minutes, partially covered. Remove from the heat and let rest for another 10 minute, until the quinoa is unfurled and plump. The water should be absorbed by the quinoa.
In a medium skillet, heat the sesame oil over medium heat. Add ginger and onion and cook until onions are softened, for about 3 minutes. Stir in cooking wine. When cooking wine is absorbed or evaporated, add the soy sauce, sugar, ground chili, hot pepper paste, and ¼ cup of water. Simmer for 2 minutes, until slightly thickened. Remove from heat.
When the quinoa is ready, fluff and add it to the skillet. Stir to coat the quinoa in the sauce. Serve warm or at room temperature; top with the scallions.
Serves 3 to 4.
Other Recipes for Quinoa:
