As soon as we heard “complete protein” and
“ancient grain” and “gluten-free,” quinoa had clinched a place in our brown bag
salads, our last-minute dinner sides—even breakfast. But even with all our
quinoa literacy, cook times and ratios memorized, many still don’t know its
greatest trick—that you don’t have to boil it at all, and it might be even
better if you don’t.
Try putting quinoa straight into a skillet and
getting it hot. Don’t even rinse it first. (That bitter saponin the packages
warn about is almost always already washed away during processing anyway.) Your
raw quinoa will toast and crackle and smell nutty sooner than you think, so pay
attention and pour it off before it goes too far. Now you have a crunchy, raspy
garnish—one that’s glutenless and ancient and all that, and especially appealing
on soft foods like yogurt.
This recipe, from Sitka & Spruce restaurant in
Seattle via Amanda Hesser, is a watershed for anyone feeling
listless about their yogurt routine. Smear yogurt all over a plate and go at it
Pollock-style with your new favorite toasty garnishing grain, nuts, and dried
fruit, plus flaky salt (rose salt at Sitka & Spruce, olive salt in Amanda’s
house), lemon zest, and olive oil.
Serves 1
½ tablespoon red
quinoa
5 shelled pistachios (raw or
salted, either will work), chopped
5 almonds, chopped
6 ounces (170g) whole-milk Greek
yogurt
2 medjool dates, pitted and
chopped
Pinch of freshly grated lemon
zest
Flaky sea salt or other coarse
salt—or rose or olive salt, if you can get hold of some
1 to 2 teaspoons best-quality
olive oil
1 Preheat the oven to 350°F (175°C).
2 Pour the quinoa into a small sauté pan and place over
medium heat. Toast the quinoa for about 2 minutes—it will begin popping when
it’s toasted, and as soon as it does, pour it into a bowl to cool. Spread the
pistachios and almonds in a small baking dish and toast in the oven for about 5
minutes, until they smell nutty and are starting to turn golden. Remove and let
cool.
3 Spread the yogurt on a small plate or shallow bowl.
Sprinkle on the quinoa, pistachios, almonds, and dates. Fleck with lemon zest
and sea salt, and finish with a sprinkling of olive oil.
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