Christine and the Big Scary Kitchen

I went on a new adventure last night, readers.  I have a pretty good running list of what I can and cannot eat in my brain at all times.  As John and I combed Trader Joe’s aisles last week, I noticed something funny.  The aisles I usually spend the most time in, the cheese, the crackers, the frozen stuff, I quickly whisked by without a second glance.  Maybe I couldn’t bear to tempt myself, but all I could hear in my head was, “Healthy choices.  Healthy choices.”  As I moved on, I found myself enthralled with rice and grains.

I took each package off the shelf, shifted it in my hands, read the ingredients (my latest good habit) and its story, because all good food has a story of where it came from, and thought about what I could make with it, and what would have a similar taste to my favorite meals.  My sister says that I always have a lot of information but no answers.  This is the perfect example.

After ten minutes of pondering (and a few face scrunches from John), I decided it didn’t matter what I chose, aside from wild rice I had no clue as to what would taste like what.  I grabbed quinoa which I always wanted to play with since I seem to read a lot about it, but have never eaten before.

According to the box and various sources, quinoa is a South American grain and a primary food source in Colombia.  It’s high in protein and fiber plus gluten-free.  It’s a relatively new grain to the US, only introduced in 1982.  I have a feeling it will soon spread like wildfire.

I’m slightly sick (did I tell you I was one of the boys this weekend?  well, one of the boys was sick.) but to me quinoa tastes like a mix between white rice and couscous but acts like tofu.  It really soaks up whatever it’s meshed with.  Have I confused you yet?  When it’s cooked it has little tails, so maybe it’s not too kid friendly, if your kids have a problem with eating things that look funny.

A few people have told me they didn’t like the consistency, but I actually enjoyed it.  One theory I have is the person cooking the quinoa did not wash it first or did not cook it thoroughly.   An important note as given to me by the box and Best Food Blog Ever, always wash quinoa as it has a dry husk around it.  Just measure out whatever you plan on using, rinse it under cold water, drain, then use.

I used a few different recipes to come up with this one, so I don’t have source.  This salad really turned out with a nice pesto-like taste.  Since it’s high in protein and fiber, you don’t need any meat to go with it, but there are many options.  Last night, I grilled some chicken to go with it, or today I ate it as leftovers with my sweet potato puree, baby carrots, and sugar snap peas.  This won’t be the last you see of quinoa on this blog.  Not only because I found it fun, but because I have a lot left in the box.

Quinoa & Lentil Salad
serves 6 | about ten minutes of prep and takes about twenty minutes overall

1 cup lentils (I used regular green lentils)
1 cup quinoa (I used white quinoa)
2 tsp salt
3 tbsp extra-virgin olive oil
2 garlic cloves
1/4 cup fresh basil, finely chopped
1/4 cup of parsley, finely chopped
the juice of half a lemon*
S&P to taste

First rinse lentils under cold water. In a small saucepan add enough water to cover the lentils by at least 2 inches, add 1 tsp salt and simmer until tender but not falling apart, about 15 minutes.  Take your time on simmering the lentils or they will mash up, as seen in my pictures.

In another saucepan, place the rinsed quinoa, 2 cups water and 1 tsp salt and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, (after about ten minutes you can take the cover off and check them, but it will most likely take closer to 12-15 minutes).  You’ll know it’s fully cooked when you see little tails!

Once lentils are done drain and free them into a large serving bowl.  Toss a couple shakes of salt and pepper to taste and let the lentils cool, stir occasionally.

While lentils cool and quinoa cook, throw the garlic, olive oil, basil, parsley, and lemon juice into a mini food processor.  Process well then add to the lentils.  Stir it up, baby!

Once quinoa is cooked and slightly cooled, add to the lentil mix.

You can either wait until it’s completely cool or you serve warm.  Both ways are excellent!

* originally I wrote “squeeze half a lemon” with no direction whatsoever.  If you so choose, you may squeeze the other half of the lemon into your garbage disposal to make it smell nice.