Boris Tomson asked: How To Cook Quinoa, Quinoa Tips, Basic Quinoa Recipe
My favorite is the following recipe: baked red peppers stuffed with quinoa filling.Make a marinade. You can do a mediterranean one – with finely chopped garlic, balsamic vinegar, oregano, basil, a few chile flakes etc – or a more “eastern” one, which i personally love: garlic, ginger, sesame oil, tamari (soy sauce), olive or other oil, sambal or some other hot sauce, etc.. Play with the proportions, adding things until it tastes good – the good thing about a marinade is that you can always make it good, you just may end up with way more than you anticipated.
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Grate firm tofu into the marinade and let it soak. If there’s way too much marinade, reserve some of it.Next, rinse the quinoa, then put it on the stove with water; 1.5 cups of water to 1 cup of quinoa, and a pinch of salt. Bring to a boil, then simmer until the water is absorbed. If the quinoa is too crunchy, add a little more water until it reaches the consistency you like. I like still with a tiny bit of crunch; the quinoa equivalent of al dente. Some people like it very soft.Meanwhile, saute onions and garlic in olive oil, on low-medium heat until the onions are getting a little soft. Add mushrooms and cook until they’re soft. Then add the tofu and, if you want, some beans. White kidney beans or flajolet are good for this, but you could also use regular kidney beans or whatever suits your fancy. Next add the quinoa to the mix and saute for another couple minutes. Taste. If it’s not flavourful enough, add salt, pepper, the marinade you reserved, and maybe some balsamic vinegar. Adjust it to your preferred spiciness level.Make pepper boats. There are two ways of doing this that i like:.One, remove the top, pumpkin-style. Remove seeds and reserve the top; you’ll put it back on as a lid. Two, Cut in half vertically without removing the top. Remove seeds and lie flat. Either mix cheese in with the filling – old cheddar is good for this – or sprinkle on top after filling the pepper boats, in which case parmesan, romano, or feta are all good.In either case, put in lots of filling. Cook at 350 until the peppers are soft.The only danger is that the filling might get a bit dry before the peppers are soft. If you have that problem, you could cook the pepper boats in the oven for ten minutes, then remove and fill them, then put them back in the oven.If you’re a meat-eater, it might be good with something like ground beef instead of the tofu and beans, but I don’t really know.
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Connie
