Saturday, April 28, 2012

Quinoa With Mirepoix



Serves 1:
  1. Toast 1/4 cup uncooked quinoa in a dry skillet on low heat until it turns slightly brown and smells like popcorn.
  2. Bring 3/4 cup water to a boil, dump toasted quinoa in, reduce to lowest heat, cook for 5 minutes with lid ajar, stir, cook an additional 5 minutes with lid completely covering pot. A 1 or 1.5 quart saucepan is a good size.
  3. Stir, make sure all water has boiled off or been absorbed, recover and let sit away from heat for 5 minutes more.
  4. Finely dice celery, onions, and carrots, about 1 tablespoon each. Lightly steam mirepoix over a pot of boiling water, about 1 or 2 minutes.
  5. Add steamed vegetables to fluffed quinoa. Season with a teaspoon of tamari and salt to taste.
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Photo of my lunch today.
I only know what mirepoix is because a food store near me sold bags of it around Thanksgiving last year. Wikipedia says Mirepoix (pronounced meer-pwah) is a French culinary term for a mixture of diced celery, onions, and carrots.

3 comments:

Dr. Mel said...

Very nice!

Dr. Mel said...

Oh, and when we used to watch Emeril, he was *always* using mirepoix, which he called "the trinity."

ribbie said...

My daughter makes grilled stuffed peppers with Quinoa. I had never heard of the stuff before, Quinoa that is. the peppers were good - the Quinoa...