Friday, November 04, 2005

Quinoa with roasted root vegetables




I came across Quinoa in Jennifer's previous blog. After some research, I found that this was one protein-rich grain and has several health benefits. Quinoa has a resinous, soapy coating that is bitter. So it needs to be washed thoroughly. But the quinoa available in US, does not have the coating and so it takes much less rinsing. I like to rinse it once and roast till the grain makes popping noise (although this is not neccessary). The taste of toasted quinoa is much better and I love the chewiness of its white tail. We had it with roasted root vegetables that were drizzled with a touch of balsamic vinegar. Truly, a delicious and feel-good meal.

6 comments:

  1. I would love to try this recipe with quinoa, Mika. But here it's very expensive, even a very small packet costs about 6 dollars like that. How does it taste, like cooked bulgar, cracked wheat?

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  2. It is expensive. But 1/4 cup is enough for a person. It has a nutty taste (but no strong offensive taste). I like it more than couscous 'coz it does not become dry like cooked couscous. Have not personally tried bulgur. Quinoa can be used like broken wheat(dalia) used for upma:-)

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  3. oooh I love quinoa. I will have try it your style. I usually eat it Peruvian style myself (a Moosewood recipe).

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  4. Hi Nerissa- I would love to know how you make quinoa the peruvian way. I will look out for your post on it.

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  5. I like your blog and the food you cook!
    Please come and visit my site. It's all about Swiss and international specialities...
    Regards,
    Rosa

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  6. Don't you love that popping sound? *smile* You reminded me it is about time I make something with quinoa again!

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