Culinary Confessional

Cooking Tip: How to Cook Quinoa

Roasted Cauliflower and Mushroom Quinoa Salad 1/2 head cauliflower, cut into florets 8 oz portobello mushrooms, quartered 1 tbsp olive oil 2 tbsp thyme, chopped 1 cup quinoa, rinsed 1-3/4 cups vegetable stock 1/4 cup walnuts—toasted and chopped 1/4 cup feta cheese, crumbled 1/4 cup balsamic vinaigrette Salt and pepper to taste Preheat oven to 400-deg. In a bowl, toss the cauliflower and mushrooms with the oil, thyme, salt and pepper. Place on a baking sheet in a single layer and roast in the oven for 30 minutes or until they begin to caramelize, tossing once half way through. In the meantime, in a pot over medium-high head, bring the vegetable stock and quinoa to a boil, then reduce the heat to medium and simmer, covered, until the quinoa is tender and has absorbed all the liquid, about 15-20 minutes. Once softened and cooked through, remove from heat and let sit for 5 more minutes, covered, before spooning into a serving bowl. Add the roasted vegetables to the bowl with the quinoa, followed by the walnuts and feta, then toss to combine. Taste and season with salt and pepper if needed, then drizzle with the balsamic, then serve. Approximate Nutritional Values: http://www.food.com/recipe/cauliflower-quinoa-salad-190042

Cooking Tip: Know Your Grains and How to Cook Them

Quinoa Sushi California Roll 1/2 cup uncooked quinoa 1 cup water 4 tbsp rice wine vinegar 3 tbsp soy sauce 4 sheets nori (dried seaweed sheets) Half of 1 avocado 4 shiitake mushrooms 1/4 seedless cucumber, skinned 3/4 cup crab meat, cooked 1/2 tsp white sesame seeds, toasted 1/2 tsp black sesame seed, toasted Sea salt to taste Rinse quinoa well, then transfer to a pot and mix with the water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and simmer, covered, until the water has been fully absorbed, about fifteen minutes. While quinoa is cooking, prepare your fillings by slicing the veggies into 3” long, thin strips.  For the crab and avocado, dice into very small pieces. Once the quinoa is cooked, transfer to a bowl and drizzle with the rice wine vinegar and soy sauce and stir well to flavor all the quinoa. Let the quinoa sit for about 5-10 minutes until it's no longer hot, but has cooled enough to work with.   Lay a nori sheet on a rolling mat, leaving 3/4” of space between the nori and the end of the mat. Sprinkle with the sesame seeds, then spread 3/4 cup of the quinoa over the nori using a flat spoon, pressing it as close to the edges of the nori as you can, but still leaving 1/8" of space between the nori and quinoa.  Place the fillings in the middle, laying them out evenly and making sure not to pile them too high. Using a shallow bowl of water and the tip of your finger, wet the 1/8” of space at the edge of the nori to make sure the roll sticks together. Take hold of the bottom of the sushi mat and fold it tightly over the fillings, then squeeze it together, pressing down to seal in the fillings. Then take hold of the edge of the sushi mat and pull it forward to finish rolling the sushi, keeping the mat taut and pressing down on the roll with your other hand. Transfer the roll to a cutting board and slice into 8 pieces. (Note: the ends may not hold together since quinoa isn’t as sticky as sushi rice.)  Repeat until all the toppings, nori, and quinoa have been used.  (This recipes makes about 16 rolls.) Serve immediately, with soy sauce for dipping, or chill completely before enjoying.  

Approximate Nutritional Values: http://www.food.com/recipe/california-quinoa-salad-398093

Quinoa with Grilled Summer Squash & Green Beans

     Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

    ingredients:

1 cup uncooked black quinoa 2 cups water Pinch of salt 1 large zucchini, sliced 1 large yellow squash, sliced 1 1/2 cups green beans, ends snapped off 1/4 cup balsamic vinegar 2 tablespoons olive oil 2 cloves garlic minced Salt and black pepper, to taste 1/3 cup freshly chopped basil leaves Extra balsamic vinegar and olive oil, for drizzling over dish, optional Salt and pepper, to taste 1/3 cup Parmesan cheese, for garnish, optional

     directions:

1. First, using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

    2. While the quinoa is cooking, place the zucchini, yellow squash, and green beans in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic. Pour balsamic dressing over the vegetables and toss until vegetables are well coated. Season vegetables with salt and pepper, to taste.

    3. Heat grill to medium-high heat. Place the vegetables in a grill basket. If you don't have a grill basket, spread out the vegetables on a large sheet of aluminum foil. Add a top sheet of foil and crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 10 minutes. Remove the vegetables from the grill.

    4. Place the cooked quinoa in a large bowl. Add the grilled summer squash, green beans, basil, and stir. Drizzle with extra balsamic vinegar and olive oil, if desired. Season with salt and pepper, to taste. Garnish dish with Parmesan cheese, if using. Serve warm.