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Quinoa Pilaf --
Easy
I’m a recent convert to quinoa. I’m not sure quite why it took me so long. Probably because the grain had such a cultish following, and because I loved rice so much in so many forms.
But trying to get more iron into the diets of several family
members who go light on, or without, meat, and cooking occasionally for several
people dealing with diabetes or pre-diabetes, have both encouraged me to try
more dishes with quinoa. The grain (technically a seed) is highly nutritious
and has a relatively low glycemic index.
What I have learned is that quinoa is easy to cook, is fairly
flexible in the variety of dishes that can be prepared with it, and (most
important to me) I find I like quinoa. I’ll still cook and love rice, potatoes,
grits/polenta, and pasta, but now I’ve expanded my repertoire for side dishes.
Raw quinoa has a negative feature that needs to be dealt with
for best flavor. The seeds have a light coating of naturally occurring, bitter,
soap-like saponins, which apparently give the plant protection from grazing
animals and microbial organisms. This should be removed by washing the grains
before cooking. (Some quinoa is already washed before it is sold, in which case
further washing is not necessary.)
Here’s a pilaf-style dish I made using red quinoa, which is
very attractive, to accompany roasted salmon. White, black or tri-colored
quinoa would also work. I used a rice cooker, but also suggest how to cook the
dish on the stove-top instead. I made the version with chicken broth and
rendered chicken fat, but I include a vegetarian option in the recipe, as well.
The recipe serves six as a side dish.
1 1/2 cups quinoa, red or mixed color for attractiveness
1/2 small onion, finely diced
1 small Roma-type tomato, cored and finely diced
3 bay leaves
1/2 teaspoon fresh thyme or a medium pinch of dry thyme
2 tablespoons rendered chicken fat or olive oil
1 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
2 2/3 cups chicken or vegetable broth, or water
Minced parsley for garnish, optional
Place quinoa in the rice cooker container or the pot in which
it will be cooked. Add plenty of cool water, then rub the grains between your
hands for a minute or so. Drain off the water through a sieve and rinse well
with running water. Drain, then return rinsed quinoa to the rice cooker
container or cooking pot.
Add all the remaining ingredients and stir well.
Rice cooker method: Cover and turn on rice cooker. Let
cook through its full cycle, then rest, unopened, for ten minutes after the
light switches from cook to “keep warm.” After 10 minutes, open cooker and
fluff quinoa with a rice paddle or fork to mix well. Remove the bay leaves as
you see them. Cover and keep warm until served.
Stove-top method: Keeping pot uncovered, bring
contents to a boil. Stir, cover pot, and reduce heat to the lowest setting. Set
timer for 20 minutes. At 20 minutes, keep pot covered but turn off the heat and
let rest 10 minutes. Open and fluff quinoa with a rice paddle or fork to mix
well. Remove bay leaves as you see them. Cover again until served.
If quinoa cools off, or there is some left over, it’s easy to
reheat in a microwave oven in a covered casserole, fluffing a time or two
during reheating.
Serve in a shallow bowl, dusting the top with a little minced
parsley, if desired.
