There are two parts to today's quest for ways to I will love quinoa:
1. Zucchini Lemon Quinoa (a variation on Donna Klein's Zucchini Lemon Couscous in The Mediterranean Vegan Kitchen).
Notes/Substitutions: I didn't have dried lemon peel so I used fresh lemon zest. I substituted toasted almonds for toasted pine nuts. And most notably I used quinoa instead of couscous. To substitute the quinoa, put it in at the same time as you add the broth and lemon juice, bring to a boil and let simmer until all the liquid is absorbed (about 20-25 minutes)
Review: First of all, it's pretty :-) Those fresh green scallions peeking out from the golden quinoa mixture just looks so appetizing. The only thing that kept this from being absolutely fabulous was that it was just a little bit bland. I have a feeling that the quinoa soaked in the lemon flavor more than the couscous would. So to have an "A" all I think I need to do is add more lemon juice and zest next time. It wasn't particularly labor intensive which is also very nice. I ate it with tomatos (canned, not the fresh cooked ones as suggested in book) but I didn't really like the combination. I liked the quinoa and the tomatos both better separately. Overall, it was a win.
2. Quinoa porridge.
No substitutions because I just made it up as I went along.
Review: I didn't take a picture of this or measure anything because I expected to want to throw it in the trash. But I was shocked! I had some leftover quinoa from the muffins I made earlier in the week (more on those in a later post). I put the quinoa in a bowl and stirred in rice milk, about a teaspoon of almond butter and cinnamon. I warmed it in the microwave, though it would be great on the stovetop too. Top with fresh cranberries. It was warm and delicious! WAY WAY better than those quinoa flakes that I eat on occasion because I miss oatmeal so badly. I can now have a quick, warm "cereal" that I like instead of tolerate.
The quest is looking up!