Quinoa (pron. keen-wah) reveals my inner six year old. For years I couldn't pronounce it, hadn't tried it and assumed I would hate it. I figured it was one of the stinky items on the hot bar at Whole Foods that had no place on my plate. Then I tried it. Its nutritional stats are commendable: no gluten, high protein - it's considered a nutritionally complete food. And it's tasty.
I've experienced irrational fear of other consumables including: poi (which I habitually confuse with the carp in Japanese gardens), scrapple (needs no explanation, I'm sure), shepherd's pie (I saw a production of Sweeney Todd. The line,"...shepherd's pie with actual shepherd" scared the scrapple out of me), chai ("Tea!" you're shouting. "It's just tea!" I say if it is tea, call it that and I'll have some. Chai sounds like something scraped off the surface of a pond.), and corn dogs because a) doesn't a hot dog cause enough trouble on its own? and b) what even is a corn dog?
Maybe someday I'll get over these aversions and extol the virtues of the corn dog. Until then, try quinoa. I think you'll like it.
Print recipe only here
Serves four as a side dish
In a covered saucepan, bring to a boil:
* 2 cups water
* 1 cup quinoa, rinsed
Cover, reduce heat to lowest setting and cook for about 20 minutes or until all the water is absorbed.
Sauté in 1-2 T olive oil, about ¼ cup each of:
* Leeks, finely sliced and chopped a bit
* Celery, finely chopped
* Red pepper, finely chopped
* One shallot, minced
When softened, add to quinoa with salt and pepper to taste. Also add:
* ¼ cup sliced almonds, smashed a bit with your hands as you add them
Stir all together, taste for seasoning and serve.