I think this recipe, from 101 cookbooks, may have sparked a love affair with quinoa (ahem - for me, not the rest of my family. Yet.)
Cooking quinoa
Heidi says to boil 2 cups of quinoa in 3 cups of water. I haven't looked elsewhere for instructions. I only had a cup of dry quinoa-- slightly less than a cup, actually, because I was just experimenting when I bought it. Didn't pay enough attention when I added the water, and I'm sure I added too much. Didn't matter. The texture was awesome. Simmered for 25-30 minutes, like she says, until the little curlies appeared. So yummy! Just as good as rice, if not better! Need to convince Slim to give it a chance.
The Tabasco butter
- 1/2 cup butter
- 2 teaspoons Dijon mustard
- 25 drops Tabasco sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
Heidi says to mix it all up in a food processor, but I thought I'd try to do it by hand. I didn't feel like I needed a whipped butter consistency for this-- but come to think of it, would mixing the butter mechanically like that have changed the flavour? Interesting question. Maybe I should try it next time.
Meanwhile ... the asparagus
Boiled it.
Mixed the butter-- 3 tablespoons butter for 4 cups of cooked quinoa, Heidi says. I estimated that. Added the asparagus.
She also recommends adding pine nuts-- and I have some in my freezer! But forgot. Bummer.
Mental note: This recipe worked well as part of the Rob & Naomi combo.
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