9.11.2008

cinnamon & pistachio black quinoa

Photobucket Image Hosting Simplicity is a virtue. Almost every aspect of our lives can be simplified if we think about it, and this never holds more true than in the kitchen. Cooking doesn't need to be complicated, time consuming, or require extensive exotic ingredient lists for every dish. Not only do my favourite dishes allow for a certain margin of fixable error, but also allow me to substitute ingredients ad hoc. Inevitably, there are only a few ingredients. The best dishes hardly ever contain more than three ingredients. The more I read, watch, and experience, the best things are truly basic and elemental in nature. Insalata caprese of tomatoes, mozzerella, and basil, a nearly holy trinity requires ingredient quality. Like a perfectly cooked steak. Not only is the cooking process important, but the cut and quality of the beef easily supersedes all else. Similarly, a gorgeous handmade pasta is truly rare, but contains only a few ingredients, which must be combined in correct proportions, and also worked together in a nearly magical way. Pasta such as this, needs only a simple sauce, if not just butter alone. Certainly, there are exceptions, but isn't there something to be said about the poetic beauty found in a combination of skills and ingredient quality? While I can't always find time to work out my frustrations in a golden-hued pasta dough, I can always try to highlight the flavour of foods by keeping ingredient combinations as simple as possible. Then I have a chance to truly savour the unique flavour of each ingredient, as simple and earthy as it may be. This dish full of healthy antioxidants, fiber, and protein. It works well as a side dish, or as a main salad for lunches. The cinnamon creates a slight exoticism, and I like to think about the travels of Marco Polo, and how exotic and unusual this spice must have first tasted to Venetians. Black quinoa is available at many health food and gourmet stores, although regular quinoa can also be used. Cinnamon & Pistachio Black Quinoa 1 cup black quinoa 1.5 cups of water 1 cup raisins 1/2 cup shelled pistachio's, roughly chopped 2 tsp cinnamon 1. In a medium saucepan with a lid, bring the quinoa and water to a boil. Once boiling, lower the temperature to medium-low, allowing the quinoa to continue to simmer for another twelve minutes. 2. Stir in the raisins, pistachio's, and cinnamon. Add a touch more water if necessary. Cook for approximately another three minutes. 3. The quinoa will be cooked when the rings around the middle are just beginning to loosen themselves from the rest of the grain, or cook to taste.

12 comments:

Tom Aarons said...

I've never had quinoa, but this looks so absolutely simple and delicious. And it's almost like the dark color is saying "mmmm, sweet like chocolate...." - do you think it could be made into a sweet?

Liz said...

Gail I was wondering if you would be interested in possibly becoming a Featured Publisher on Foodbuzz.com

If so please email me at lizstambaugh@yahoo.com

FoodJunkie said...

Hello!
What a lovely blog you have here. I will be a regular from now on...

Maggie said...

Thanks for the beautifully simple recipe, it sounds delicious!

gail said...

tom - I've been thinking about whether quinoa could be made into a sweet... well yes! Especially as a pudding, or sort of like an oatmeal type dish. It could also be cooked into some type of "bar" or cake type dessert.

Karmen said...

Mmm Gail - I love quinoa! I eat it most days for breakfast - as a hot cereal with millet and amaranth as well. I add a little soy milk and organic maple syrup and fresh berries - yum!

Although I've used both red and regular quinoa, I've never seen black quinoa. Now I'll be on the lookout for it - I'd love to see/taste how it's different from the other varieties!

gail said...

Karmen - it sounds like we have very similar breakfasts! Well weekdays at least ;)

Chocolate Shavings said...

That photograph is absolutely delicious!

Heather said...

what a lovely dish. i keep reading about quinoa but am afraid to experiment with it - not because of me, but because of my finicky eater husband who doesn't always love new things. i love the mixture of cinnamon and pistachio. how innovative!

gail said...

heather - maybe try quinoa with a couple other side dishes, and if all else fails, you could have quinoa with something else for lunch the next day :) It love it as leftovers for lunch!

Sophie said...

I've been having quinoa with cinnamon recently too (as a porridge style breakfast) and they work really well together.

I've seen white and red quinoa but never black - very photogenic!

generic cialis said...

Actually, this is what I'd prepare when I'm watching a movie, it's the perfect Entertainment, I mean eating this and watching a movie and kissing my girl.m10m

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