I could stand a few more days soaking up the surf and sun in the Gulf of Mexico for sure. With reality looming it's a lovely 38 degrees and raining in central New York today. Yuck.
The only thing I was ready for upon our return home was to eat something not prepared in a restaurant. I love to go out to eat, but every day for a week gets to be a bit much. I start to crave vegetables like nobodies business. I'm sure I haven't always felt that way but for the past few years or so I notice it more and more after a period of eating out often. I thought today would be the perfect day to tip you all off on that fabulous quinoa recipe I made before vacation. I had never had quinoa before and I'm not sure why because I loved it!
The recipe I tried was from Giada De Laurentis, Orange-Scented Quinoa, which includes one of my faves, chick peas. There are two minor changes I will make the next time I make this (which will likely be very soon). I think a little less olive oil could be used (I think that was the reason the kids didn't love it, because the oil taste was pretty strong). And since I don't add salt when I cook rice, I wouldn't add it to the quinoa either, I don't think it needs it.
Orange-Scented Quinoa (Giada De Laurentis)
1 1/2 cups quinoa
zest of 1 orange
kosher salt
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice (about one orange)
2 Tbs fresh lemon juice
Kosher salt and fresh ground pepper
1 15oz can of garbanzo beans, drained and rinsed
1/3 cup chopped fresh parsley
In a medium sauce pan, bring 2 cups of water, the quinoa, orange zest and 1 tsp (or a half) of salt to a boil over medium high heat. Reduce heat to a simmer. Cover and cook until all water has been absorbed, 10-12 min. Fluff with a fork, cover and let sit for 10-12 more min.
In a small, bowl whisk together the olive oil, orange juice, lemon juice, 1tsp salt and 1/2 tsp pepper until smooth.
Place quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Add salt and pepper to taste.
I served mine up with some grilled shrimp and summer squash. This meal screams of summer...just as the beach I just left does.
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