Being totally new to this Grain Revolution, I have to adhere to my philosophy of foods I don’t eat or don’t know……..work on the recipe till it tastes good. I’m not always quite sure how its supposed to taste when it’s something I’ve never had before. So I read the recipe, start with the amounts unless it just seems like to much to me (you can always add more), and taste….If I wouldn’t eat it, I work on it a little more…..in the end, it might not be in my personal top 10, but at least I got it to where I would eat it.
I have had my way with Bulgar Wheat, feel pretty confident about it, so today I moved on to Quinoa (for 2 years I pronounced it as quinn oh ah, until I finally asked someone at whole foods, since I couldn’t find any keen wah anywhere…..who knew?) . I started with some inspiration from my friend Denise Fletcher from “Quickies at the Dinner Table” I’m not sure if I found Denise or she found me, but I am eternally grateful for our friendship and her continued support.
Denise had made a “chick pea and vegetable stir fry” that looked positively delicious (this coming from a man who hated chick peas……now I love them, who knew you could saute chick peas?), while I have been meaning to make that for my salad bar, I just hadn’t gotten to it, so today when I was looking at my container of Quinoa, I said “I’m going to fry some chick peas to put into it”. Thank you Denise!!
¼ teaspoon black pepper
½ teaspoon granulated onion
1 teaspoon Sea Salt
2 tablespoons extra virgin olive oil
4 scallions small slices to the middle of the green
½ cup of dried cranberries
½ cup of toasted sunflower seeds lightly salted
¼ cup of toasted Pepita’s
Start by cooking the Quinoa, as with rice I like to sear the grains just a little before adding the water, almost toasting them…start with a little olive oil in your sauce pan then add your Quinoa (depending upon what brand you are using you may need to rinse it first), just let it saute stirring it around for a minute or two, then add your water let it come to a boil, reduce the heat to simmer and cover for 15-20 minutes. When Quinoa is done fluff with a fork and allow to cool fluffing with a fork while cooling.
While the Quinoa is cooking, start your chick peas. Take a saute pan add the olive oil and garlic, let the garlic saute briefly then add chick peas and all of the seasonings and mix thoroughly. Allow the chick peas to pick up some color while they are cooking, turning then occasionally. Saute the Chick Peas for 10-15 minutes reducing heat if necessary. Chick Peas should have a nice golden brown color. Allow Chick peas to cool for 15 minutes.
Add Quinoa to Chick Peas, with the rest of the ingredients, mix well and taste. You may re season to your taste, but you should have a little bit of salt from the toasted pumpkin seeds, a little heat from the chick peas and a little sweetness from the dried cranberries. A veritable potpourri of flavors!!
So guess who likes chick peas and Quinoa now?