I'm pretty sure this title just translates as "Dry Quinoa." I've mentioned before that quinoa has high levels of protein compared to other grains, and it is also a "complete" protein since it has all 8 essential amino acids, which is key for vegetarians and vegans. This dish is a basic building block to prepare uncooked quinoa. From here, build entrees or side dishes by adding dried fruits, chopped vegetables, vegan cheese etc.
Place 6 ounces (about 3/4 cup) of uncooked quinoa in a fine sieve and rinse with cold water; drain.
Heat a teaspoon and a half of olive oil in a saucepan over medium-high heat. Add one large, minced garlic clove; saute 30 seconds. Add 1/2 cup finely chopped onion and saute another 4 minutes until the onion is tender.
Stir in 1 and 3/4 cups water, the quinoa, and 1/4 tsp. salt. Bring to a boil, then cover, reduce heat, and simmer for fifteen minutes until the liquid is absorbed. Fluff with a fork.
As I mentioned, you can use this as a base for more creative dishes. Or eat it just as it is! A side portion of 1/2 a cup is 170 calories.
A few suggestions:
Make "tabbouleh" with tomato, parsley, cucumber, and lemon juice
Stuff into hulled-out bell peppers, poblano chiles, or large beefsteak tomatoes and bake in the oven.
Add dried apricots and pistachios.
Give it a Middle Eastern touch with dates and orange sections.
Go Greek with kalamata olives, diced cucumber, and crumbled vegan feta.
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html