That’s the ‘sound it out’ version of ‘quinoa.’ Thank you, phonetics!
I didn’t know how to say the word until I asked John to repeat it a few times. And I had never cooked with it until last night.
We’ll be away this weekend, so I thought it was a good time to tackle my weekly new recipe. I saw this dish on Giada’s show as a side, but had some ideas to tweak it into a delish dinner. Plus, I’ve been wanting to see what quinoa is all about. John made me a tasty cocktail, and away I went.
A quick Google search had informed me that quinoa is a whole grain that originated in Andean cultures thousands of years ago. It’s a great source of fiber, phosphorus, magnesium, and iron, and is popular for the increasingly common gluten-free diet, and it’s super easy to prepare. I was interested in using it as a substitute for rice or cous cous. It kind of looked like cous cous before I cooked it.
The recipe seemed pretty basic, other than the big (beautiful) pile of ingredients. Most of them went into a dressing for black beans, hominy, and quinoa.
I added chopped red onion and yellow pepper for more veggies and some color, and spiced it up with crushed red pepper. I use garlic salt often and it worked well in here, too. John had picked up good shrimp from the fish market, so I tried a glaze from the local ski resort, Deer Valley. John handled the indoor grilling.
The result was a vibrant and tasty dinner, perfect for spring and summer!
I chopped up the remaining shrimp and mixed it all together before refrigerating it. It’s just as good cold (and it’s my lunch). Quino-ahhhh.
New recipe success!
Do you have a quinoa recipe I should try? Share away!