Quinoa, what?

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I just keep trying to love quinoa. I know it sounds crazy that I can not figure out how to upload an image. I keep getting all sorts of warning messages about permission etc. It doesn’t really matter, the image wasn’t that great anyway. All I mean to say is that I know I should love it–quinoa that is–but it is a hard sell for me. Recently I ate this burger, developed by my co-worker Shira Bocar (she has an awesome series on youtube called Eat Clean). It was so damn good, that I thought I might finally like quinoa. Last night I made some at home using red quinoa. I sauteed one minced shallot in olive oil until it caramalized, then added 2 cups chicken broth, and some salt. Bring to a boil, add 1 cup of quinoa, cover and simmer until all the liquid is absorbed and the grain is fluffy, about 20 minutes. It looked ok, but seemed a little naked, so I stirred in some fresh chopped cilantro, and sauteed mushrooms and ginger. Here’s the thing: it still tastes slightly metallic, and has a texture that makes me think I’m eating insects. But as quinoa goes, it was really good–if quinoa is your thing give it a try (actually the image ison my instagram feed which is on the side of this page).  If like me, it is not your thing, but you think you should be eating quinoa so you feel as though you are  a full participant in the 21st century then try these vege burgers which are totally delish and therefor cravable!

Best, LSQ

http://www.marthastewart.com/1050632/quinoa-feta-burgers

 

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1 Comment
  • Catherine (Kay) Garner May 20, 2015 at 10:27 pm

    I LOVE quinoa! Especially w/chopped up cashews mixed in and maybe dried cran/orange pieces or just w/olive oil and herbs. I know its healthy so maybe that’s the appeal.?

    I just saw you tonight in QVC! Bought the knives and wanted the spatulas but couldn’t afford both just now – hope they’ll be available next month! They are beautiful to look at as well as useful.

    Used to watch your show faithfully and am glad I found you again! Nice surprise! I’ll try your recipe. Thanks again, Kay

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