Would You Like to Marinate in That?

Have you noticed that bath products are sounding more and more like a kitchen pantry? Green tea shampoo and rosemary mint conditioner. This weekend I was at a hotel with quinoa and amaranth bath products - it felt very much like the bulk food section at my coop.

Fortunately, they were quite unlike grains and more like lovely, smelly bits of heaven. I much prefer my quinoa in the herbed quinoa found on epicurious.com.

HERBED QUINOA PILAF

4 cups quinoa (about 18 ounces)
4 1/2 cups water (or use stock)
3/4 teaspoon salt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 1/2 cups pine nuts, lightly toasted (or walnuts)
3/4 cup finely chopped red onion (not this much)
1 1/2 cups chopped fresh basil (or parsley)

(I also like to add a dash of chopped Roma tomatoes from time to time)


Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature (I don't wait, I like to add everything but the basil while the quinoa is hot). Mix in pine nuts and red onion. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) Mix in basil.

Market Tip: Tiny, pearly quinoa grains are immensely healthful — they're a complete protien — and similar in size to couscous. They have a slightly nutty flavor and a firmer texture (like pasta cooked al dente).


Makes 12 servings.

Bon Appétit
June 2003
Adapeted from B. Smith