Sunday, March 11, 2012

Quinoa with Pineapple

Quinoa - cook to recipe
Red onions, chopped
Pineapple, chopped into small pieces
Cilantro to taste
Lime juice to taste

1. Cook the amount of Quinoa you would like. I cooked a big enough batch to keep for a side for lunches & dinners throughout the week
2. Once cooled, mix in the other ingredients to taste.
*I love red onion and cilantro, so I added more than some may like!
3. Eat your heart out!

For dinner, I had it as a side to faux honey bbq wings. The mix of the bbq sauce with the sweet, island pineapple and cilantro was a great mix!

My Nonna said she read somewhere to toast the Quinoa before cooking, to keep it from going soggy.
I researched and found some great info on it here:
*Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor
*Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds.

Lazy tip: Cook a big batch of plain Quinoa on Sunday to store for the week. Then, add whatever you like when you're ready to eat!

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