Monday, September 6, 2010

Quinoa Delight

My brother has been raving about quinoa (pronounced KeenWaa) for many months now. Supposedly packed with a lot of good stuff. I remember my friend telling me about it as well. So finally I decided it was time to give it a try. I had some wild rock fish lying in the fridge. I thought hmm, how about some quinoa with some of that fish and maybe some baked broccoli? Sounded pretty good.

 The Quinoa:
  1. Took 2 cups of quinoa and washed it about 3-4 times. The way you wash it is basically the same way you would wash rice........ you know, wash and rinse out the water a few times before adding the final water for cooking. The only thing to keep in mind with quinoa is that the seeds (yeah!) are so tiny that they just fall out along with the water. Therefore the best way is to use a strainer- that way you don't end up with all that quinoa in the sink. The other thing to keep in mind is that you gotta wash it well a few times to remove that outer bitter saponin coating.
  2. Added 4 cups of water to the washed quinoa in the rice cooker. Figured a 2:1 ratio should work fine (water:quinoa). Also added a pinch of salt and a cube of veggie bouillon for flavor.
  3. Switched on the rice cooker to do its thing. 
The Broccoli: 
  1. Cut up the broccoli into florets. And then gave the florets a quick wash. 
  2. Took a baking pan and spread out the broccoli florets. Smashed up a clove of garlic and added it to the broccoli and then sprinkled some salt and some ground pepper. Finally drizzled some oil and mixed it all up.
The Wild Rock Fish:
  1. Made a beautiful marinade with some buttermilk (yogurt would be better, I think), salt, black pepper, fresh coarsely ground mustard seeds and some vinegar for acidity (lemon juice should be just fine). 
  2. Placed the fish fillets into a baking dish and poured in the marinade. Oh, I salted the fish before pouring in the marinade. 
  3. Then put it in the refrigerator to let it all marinate. I gave it only about 10 mins. I think 30 mins would work way better. 
I pre-heated the oven to 425 degrees and then baked both the broccoli and the fish together for about 20 mins. That is the best part of this recipe: 1 temperature, 2 items, same cooking time! How cool is that!


The fish and the broccoli baking together

After about 15 mins, I took out the broccoli, grated some cheddar cheese into it, tossed it once and then put it back into the oven. Meanwhile the fish was almost done--- nice and bubbling and ohhh, the smell was simply fabulous.


Just as the baking was done, the rice cooker went off. I tasted the quinoa and it was perfect! The only question was whether or not the other 3 would like it.

Delicious Quinoa with broccoli and wild rock fish


To my pleasant surprise, they loved it!! The quinoa was perfectly cooked and the texture was lovely. The broccoli with that melted cheddar was nice and crispy and the fish was full of that mustard goodness and cooked to perfection. What a delightful meal!

If you haven't had Quinoa yet, go right ahead and get some today. Trust me, you will love it!




    5 comments:

    Priya said...

    Wow --I'm going to try that with catfish.This surely rocks!

    Spartan said...

    I have quinoa almost everyday - I just add some chopped fresh basil and a few drops of EVOO and fluff it up with a fork - and a few roasted veggies on the side - Yum !! Some days I even have it with rasam instead of rice !

    Dreamer said...

    @Priya- yep, u gotta try it!
    @Spartan- wow! that sounds delicious! with rasam? really? gotta try that!

    adibud34 said...

    MMMMM mmmmmmmm! That's right, girl! That's right! Quinoa is the food of the ancient Incan civilization! I see that you used Red Quinoa - excellent, excellent!

    Dreamer said...

    @adi- mmm hmm! that was red quinoa indeed and err, Thanks (?)!