Thursday, October 14, 2010

Turmeric Red and White Quinoa With Mint

I had some colorful fun with my quinoa over the weekend. I wanted to use the red quinoa I bought last week, but had no particular red quinoa dish in mind. Then I remembered a new bottle of turmeric and I started to think how pretty turmeric quinoa would be with the red to offset it.

Turmeric Red and White Quinoa With Mint 

1 tbsp of red quinoa
Enough white quinoa to measure 1 cup total
1 3/4 cup water or stock
1/2 tsp turmeric
1/2 tsp salt
2/3 oz (roughly 1 cup) mint leaves chopped fine.

I put the tablespoon of red quinoa into a cup and then filled the rest of the cup with white quinoa. I tried cooking the quinoa with a little less liquid than a straight 2:1 ratio, and I like the texture of the quinoa better this way. I used water and stirred in the turmeric and salt before bringing to a boil.

I simmered the quinoa for 15 minutes.

All the water was absorbed, so I stirred in the mint leaves and let the pot of quinoa sit, covered, for about three minutes before serving.

I served this pilaf with vibrant vegetables (summer and zucchini squashes, red bell pepper, onion) sauteed with garlic and ginger.

Very delicious, aromatic, and visually appealing dish!

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