For some reason, I’ve been neglecting quinoa in my diet. Once a weekly happening, I somehow have taken the college route lately, with pastas and sandwiches increasingly replacing cooked grains. Not cool.
Thankfully I ran into an old friend the other day who told me about the stockpile of cooked quinoa he keeps in his fridge at all times. This reminded me of my own stock I had tucked away in my closet. Mine was just sitting there, dry as could be, waiting to come out of the dark and get cooking.
I finally got to it the other day, putting a pot on the stove in between preparing some already-prepared ravioli (of course). While waiting the three minutes for the ravioli to be finished, I tossed in a few other ingredients I had handy. To the quinoa that is. Sometimes my patience and stomach prevents me from cooking anything elaborate. Not that this recipe is elaborate. However, after my hunger’s taken care of by some simpler version of a meal, occasionally I’ll get this cooking urge that just won’t leave. AKA, a rather glorious form of procrastination. Luckily, this leads to some rather handy leftovers, which I’ll put to use the next night when this scenario happens all over again.
Regardless, this recipe’s a good one for even when you’re busy. You’ll have to wait for it to simmer and stew, but the prep. steps are minimal, and all that will be dirtied is one pot and a cutting board. Use as a side, or serve as is, topped with a pan-fried egg or seared tofu.
- -2/3 cup red, black or yellow quinoa
- -1 cup water
- -2 large garlic cloves, diced
- -6 oz. baby portobellos, chopped
- -15 oz. diced tomatoes with green chilies
- -1 1/2 Tbsp. curry powder
- -1/2 tsp. cinnamon
- -1/2 tsp. salt
- Combine all ingredients in a medium saucepan over high heat. Cover, and bring to a boil. Reduce heat to low, and simmer for 20 minutes.
- Remove lid and continue to simmer for another 20-30 minutes, or until water is evaporated. Serve.