I love to use leftover rice and other grains in porridge, especially now when the mornings are dark and chilly. Gena Hamshaw, food52's vegan columnist, recently wrote about this delicious sounding hot cereal, which uses quinoa. To locate this recipe, type in toasted coconut and almond quinoa porridge into the food52 search engine. I'm not able to successfully post the link here. In the wonderful cookbook, Good to the Grain by Kim Boyce, there is a great recipe for Quinoa Porridge, which I can vouch for. In addition to quinoa, it features cardamom, nutmeg, cinnamon, allspice, brown sugar and currants. If you type into Google, quinoa porridge, kim boyce, and good to the grain, you can find her complete recipe through Google Books.
Make a salad with lots of chopped raw veggies , & a dressing with garlic, oregano oil & lemon juice. Add lots of grated lemon. It'll taste lovely & fresh
Fry it like fried rice, or use it as stuffing for roast vegetables (e.g. pumpkin, red peppers, tomatoes). You can also make some kind of patty out of it and pan fry /bake - something vaguely felafel-ish.
Whenever I make something like quinoa, I make twice as much as I need, then freeze the leftovers in flattened ziplock bags. I use it wherever I would use rice (of which I also make twice as much and freeze): under something, in soups, with a poached egg on top.
Treat it like Bulgar wheat in Tabouli, Add diced cherry tomatoes, some cucumber cubes, mint, lots of chopped parsley. Mint (optional). And dress with lemon juice and olive oil..and add chunks of feta cheese (optional). A great cool salad that's better overnight and good to pack for lunch.
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