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One New Med Recipe A Week: Quinoa With A Lemony Flavor

February 9, 2011

(photo via Patent and the Pantry)

Along with one new Med recipe a week, I’m also looking more often for the true Mediterranean love match: Grains and Greens. Mediterranean peoples have been eating greens with grains for centuries. Books have been written about it. Paula Wolfert even has a book titled, “Mediterranean Grains and Greens.”

I’m making this love match not just at dinner, but also at breakfast. As an alternative to oatmeal or other whole grain cereals, I finish up leftover grains and greens or sometimes I make the mixture when I get up. It’s a fabulous breakfast, and also works as leftovers for lunch.

Today I tried Judith Jones’ Quinoa with a Lemony Flavor. (I know quinoa is a grain native to South America, but it certainly fits into the pattern of Mediterranean eating.) This recipe comes from a book I gave my mother for Christmas a year ago, “The Pleasures of Cooking for One.” More about cooking for one another week, but for now, Judith’s recipe is a wonderful bent on quinoa, and I know you’ll enjoy it — whether you’re eating it alone or with a crowd, or whether you’re having it for breakfast, lunch or dinner!

Ingredients

  • 1/4 cup quinoa
  • 1/2 cup boiling water
  • Pinch of salt 1 teaspoon
  • small julienne of lemon peel or of preserved lemon peel
  • 1 1/2 teaspoons fresh lemon juice
  • pinch of saffron or turmeric

Preparation

Heat a medium-small heavy skillet, and pour the quinoa into it.  Let the grains heat slowly, swirling them around and back and forth until they start to pop and crackle and turn lightly brown.  Remove from the heat, and transfer the toasted grains to a small heatproof baking dish with a tight-fitting lid.  Pour the boiling water over, and stir in the salt, lemon peel, lemon juice, and saffron or turmeric.  Cover (if the lid isn’t tight, seal the top first with a piece of aluminum foil), and bake in a preheated 400 degree oven for 25 minutes.

Judith suggests surrounding the quinoa by some roasted vegetables.  For breakfast this morning, I mixed baby spinach in with the quinoa to make the Mediterranean love match of grains and greens.
Ever enjoy whole grains for breakfast?  Which ones?
– Sara

Recipe from The Pleasures of Cooking for One by Judith Jones

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