Raiding the fridge for recipes
Jan. 12th, 2015 10:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yendiI know quinoa's all trendy, but I do love it. It goes with damned near anything, is easy to make, and pretty damned healthy. It ain't cheap compared to, say, rice, but it's so much better for me (and better-tasting).
Anyway, looking for something to scrounge for dinner the other night, I improvised the following:
Cook 1 cup of quinoa with chicken broth (you can always use water, but broth adds more flavor).
After letting it cool for a bit, stir in one can of cannellini beans. Then crumble a bunch of goat cheese into the mix; at the right temp, some will melt, and the rest will stay in crumbled form. Then toss it all with about 1.5 tablespoons of extra-virgin olive oil.
Eat the first serving warm. The leftovers (if you're the only one eating) work both warm (as an entree or side dish) or cold as a salad out of the fridge. You should get about four or five servings from it (I got three, but I like big portions).
Bonus: if you don't use chicken broth, this is entirely vegetarian.
Note: This would probably work fine with other white beans like great northern or navy or probably even chickpeas. I used what we had in the pantry.
Anyway, looking for something to scrounge for dinner the other night, I improvised the following:
Cook 1 cup of quinoa with chicken broth (you can always use water, but broth adds more flavor).
After letting it cool for a bit, stir in one can of cannellini beans. Then crumble a bunch of goat cheese into the mix; at the right temp, some will melt, and the rest will stay in crumbled form. Then toss it all with about 1.5 tablespoons of extra-virgin olive oil.
Eat the first serving warm. The leftovers (if you're the only one eating) work both warm (as an entree or side dish) or cold as a salad out of the fridge. You should get about four or five servings from it (I got three, but I like big portions).
Bonus: if you don't use chicken broth, this is entirely vegetarian.
Note: This would probably work fine with other white beans like great northern or navy or probably even chickpeas. I used what we had in the pantry.
(no subject)
Date: 2015-01-12 04:47 pm (UTC)As for taste, gah, it's so hard to describe. Everyone says "nutty" but that's always seemed like a cop-out. But it does have that same rich flavor I find in some wild rices, fwiw, just with a totally different texture. It also tends to pick up a lot of flavors from whatever's in or on it.
I know that the Fac often has quinoa-based items at their salad bar, if you want to try a sample on day you're over there.
(no subject)
Date: 2015-01-12 06:02 pm (UTC)Hah! Ok, I think I have a vague idea now, which is more than before - and thanks for the tip on the Fac! I'll give it a try next time I'm there to see if I like it enough to worry about it ;)