Today’s mission: Make something out of nothing. That’s good for you. And do it fast.
I’m on a shoestring budget this week, which means it’s about time to get into the bag of quinoa that’s been sitting in my cupboard since an inspired health-food kick some months ago. I’ve long been fascinated with the South American grain (pronounced “keen-wah”) as it tastes good (it has a light, nutty flavor), and it’s incredibly good for you — quinoa is packed with protein and amino acids. When cooked, the small, round grains become light and fluffy. Think of quinoa as the couscous of the Andes.
A quick survey of what else fresh I had on hand — some baby heirloom tomatoes, broccoli — and a bit of hand-holding from the ever patient Mark Bittman, whose tomb “How to Cook Everything” I frequently turn to for basic techniques, and, voila.
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Quinoa, Roasted Corn and Heirloom Tomato Late Summer Salad
This easy, breezy, colorful dish would do as well served warm or at room temp, and would play nicely with a beautiful piece of protein.
Ingredients:
2 Tbls. E.V.O.O.
1 1/2 c. corn kernels, rinsed and drained
3/4 c. quinoa, rinsed and drained
1 1/2 c. stock or water*
1 c. small broccoli florets
12 small tomatoes, halved (I used baby heirloom tomatoes)
block of Parmesan (always best freshly grated)
sea salt, pepper to taste
Directions:
1.) Heat E.V.O.O. in a large skillet; sautee corn over medium-high heat until it begins to turn golden, approx. 10 minutes. Add a dash of salt and pepper.
2.) Add quinoa; sauté mixture until grains begin to brown, approx. 5 minutes. Add a dash of salt and pepper.
3.) Add stock or water. *I didn’t have stock and so cheated a bit by adding in a chicken flavor seasoning packet left over from a packet of ramen noodles.
4.) Once water begins to boil, give the mixture a final stir. Turn the heat down to medium-low, cover and let cook for 15 minutes.
5.) While quinoa cooks, boil water in a saucepan. Blanche broccoli florets 2 minutes, or until they turn bright green. Immediately drain into strainer and run under cold water.
6.) Test quinoa for doneness: grains should be fluffy and soft. If the kernels are still hard, add a touch of liquid to the pan (so that the bottom stays moist) and return to heat for another 3-5 minutes, or until liquid is absorbed and grains are fully cooked.
7.) In bowl, top quinoa and corn mixture with broccoli florets and tomato halves. Grate with fresh Parmesan to taste.
Serves: 2
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