Everything you wanted to know about quinoa but were afraid to ask…
Photography by Sam Armocido
Well, not everything. Just three really important facts and a personal opinion.
Fact 1: Quinoa is really good for you. It’s a high-protein grain, with many essential amino acids making it a complete vegetable protein according to some scientists. Others think it just comes close, but either way, it’s got lots of good nutritional value, which never hurts.
Fact 2: Quinoa grains have a bitter coating containing compounds called saponins, which taste unpleasantly bitter. That’s good for keeping bugs away but no so much fun on the dinner table. That’s why you should rinse your quinoa several times. Most commercially available quinoa has been pre-rinsed, but do it anyways, just to be safe.
Fact 3: Every recipe on every box and website I’ve ever seen for quinoa is a big lie. They always say the water to quinoa ratio is 1:1. I always end up with a pot full of water after cooking twice as long as instructed. I’ve found a ratio of 1 1/3 cups water to 1 cup quinoa is about perfect.
Opinion: I’s a fact that quinoa is available in three colors: white, red and black. Red is my favorite. I think the flavor is a little richer, less bitter, and the grains are firmer, more separate. If you can’t find red, go right ahead and use white. It’s a little creamier and absolutely delicious.
Caponata Quinoa Salad
Serves 6-8
From summer through fall, my Mom’s arrival at our home is accompanied by food, harvested fresh from her garden and put up in her freezer. It always includes rich caponata, a classic Italian blend of eggplants and peppers, tomatoes, basil and capers. This dish captures those flavors in a quick, fresh, one-dish vegan homage to the end of summer.
Photography by Sam Armocido
Ingredients:
1 1/2 cups red quinoa
2 cups water
3 tbs olive oil
3 small eggplants cut in 1/2” dice
2 medium sweet peppers, thinly sliced
3 tbs capers
1 large tomato, diced
1/2 red onion, thinly sliced
2 tbs chopped basil
1/4 cup chopped parsley
2 cloves garlic, minced
1/3 cup red wine
1 tsp Dijon mustard
2/3 cups olive oil – the good stuff!
Directions:
Rinse quinoa several times under running water. Place quinoa in a small saucepan with water and a pinch of salt. Cover and bring to a boil over high heat.
Reduce heat to low and cook until water is completely absorbed leaving steam vents in the surface of the quinoa, about 15 minutes. Remove from heat and let sit, covered, for 15 minutes longer. Cool to room temperature.
Meanwhile, warm 2 tbs oil in 12” skillet over medium heat. Cook eggplant until lightly browned on all sides, then reduce heat to medium-low and cook until fork tender. Remove from pan.
Warm 1 tbs oil over medium heat and add peppers. Cook until tender, about 5 minutes.
Add capers and cook until fragrant, 1 minute longer.
In a large bowl combine reserved eggplant and peppers with tomato, onion, basil and parsley.
Mash garlic into a paste with a pinch of coarse salt.
Whisk together garlic, vinegar and mustard.
Drizzle oil into vinegar, while whisking, to form a creamy emulsion.
Dress salad and serve over quinoa.
Tip: Eggplant can easily stick to the pan. Using the full two tablespoons of olive oil and browning the eggplant over medium heat prevents sticking while reducing the heat after browning prevents it from burning.
