I like the texture, flavor and look of red quinoa mixed in with regular white quinoa. Toasting the quinoa keeps the grains more separate, just as it does for rice. This is especially nice for a pilaf. And to avoid any mushiness, I even dry out the hot quinoa a bit before mixing with the veggies. This is a great side dish, or a good foundation of a vegan vegetarian meal.
3/4 cup quinoa
1/4 red quinoa
2 cups water
1/2 tsp salt
1 cup corn kernels
1 purple onion, fiinely diced
1 carrot, finely diced
1 stalk clery, diced
1 bunch kale, trimmed and chopped
1/2 tsp ground coriander
First, toast the quinoa in a medium pot with a bit of canola oil. Cook over medium-high heat, stirring almost constantly for about 5 minutes.
Add the water and the salt, and bring to a gentle boil. Stir, reduce to a low simmer and cover. Cook for about 20 minutes.
Meanwhile, sauté the corn, onion, carrot and celery for about 10 minutes, until well caramelized, and the corn begins to brown up a bit.
Add the kale and cook for another 10 minutes, until softened and it has a nice toothy bite. Stir in the coriander.
After the quinoa has absorbed all the water, fluff gently with a fork, and turn out onto a wide plate to dry out a bit, about 10 minutes. Nothing is worse than mushy quinoa for a pilaf like this.
Tip the quinoa into the skillet with the veggies. Add a bit of olive oil just to avoid sticking, and fold everything together gently. Tip into a serving bowl and garnish with basil or parsley.
Serves 4.
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