I love quinoa. It’s not as heavy other starches like couscous or lentils or rice, but still hits the spot. I love that you can dress it up in so many different ways, like in salads, as a hot side dish, or in soups. In the September 2015 issue of Food and Wine magazine, the Market Math section featured quinoa with 4 great recipes!
First up were quinoa-pork meatballs:
The meatballs failed to stick together. I even used an extra egg and made sure that the quinoa was all dry before I put them together! It makes an nice meat sauce though with pasta. I think I would play around with the spices and herbs the next time around.
Second was a recipe for sesame steak stir fry:
Instead of a soy sauce and sesame oil combination, I opted to use a Korean Galbi marinade since it is essentially the same concept. The recipe has you serving the stir fry with lettuce and bean sprouts but I used the same spinach/arugula mix that I bought for recipe #3. I would try cooking the veggies with the stir fry next time – make it more like a fried rice. I think that would be more appetizing.
Third recipe was for a quinoa pilaf:
It called for dried dates but I used dried cranberries instead. I liked that better because it offered a nice tartness to the green olives. I also added some pepitas, or dried pumpkin seeds, for texture and some boiled egg for protein. Pretty tasty and a nice light lunch.
The fourth recipe was for a feta-quinoa omelet. I don’t like feta and so I didn’t make it.
All of these are found in the September 2015 issue of Food and Wine on page 86