Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, January 24, 2010

Quinoa - Mediterranean Style

Yesterday I posted information about Quinoa. In the new year we are trying to make more healthy eating choices. Quinoa seems to be a food that is not only good for you - but extremely tasty too! So, here’s my first attempt at making Quinoa. I decided to keep it simple, because we had not eaten quinoa before. I didn’t want to disguise the flavor of it with a lot of spices and added ingredients. So, I just added some olive oil, lemon juice and zest, salt and pepper. At the last minute, on a whim, I chopped a bit of cilantro and added that as well. I’m really pleased with how this turned out. I’m definitely going to make quinoa again, and I’ll probably get a little more adventurous with adding other ingredients the next time.

Ingredients:

1 c. uncooked quinoa
1 c. chicken broth
1 c. water
1 lemon, zested and juiced
Olive oil
Salt & Pepper
If desired – chopped cilantro, or perhaps flat leaf parsley

Directions:

Thoroughly rinse quinoa in cold water. I used one of my fine meshed sieves to run the water through without losing any of the grain. Drain thoroughly twice before cooking.

Note: Don’t add salt to quinoa until it has cooked fully (the grain will not open completely if you do so).

Bring the water & chicken broth to a boil in a saucepan that has a lid. Add the quinoa and bring back to a boil. Cover and simmer for 10 – 15 minutes. Quinoa is done when soft and translucent and the
quinoa’s spiral-shaped germ ring has separated.

Remove from heat and fluff with a fork. Add the lemon juice and lemon zest. Lightly drizzle olive oil over the quinoa. Salt & Pepper to taste. If desired, add cilantro or parsley.

2 comments:

Columbo said...

I must say, I really enjoyed it. Very tasty, and healthy too.

laura said...

Yes, we LOVE it! We eat it in recipes in place of couscous or rice. Yum!!
It's also great with cinnamon, agave nectar, craisins and anything else you would add to your oatmeal. :-)

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