Kwinoa? Key-no? Qui-na?
How in the world is Quinoa pronounced you ask?
This adorable little grain is in fact pronounced “keen-wah.” Just pronouncing it makes me feel like a ninja.
A culinary ninja.
Keen-wah is one of my favorite little grains. It has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice.
You can make a big ole batch of this and just spoon it into your mouth all week long.
Or you can make a big ole batch and serve it to your gal pals.
Serve it for breakfast with a poached egg on top. Serve it as a light dinner with some salmon. Serve it all all by itself. Your options are endless!
Ingredients; serves 4 as a side dish
4 cloves garlic, minced
Cherry or grape tomatoes, one small container
2 Tablespoons olive oil
4 cups fresh spinach, large stems removed
1 3/4 cups water
1/4 teaspoon red pepper
1 1/2 cup quinoa
1/4 cup freshly grated parmesan cheese
Salt and pepper
Preheat your oven to 400°F.
Chop the garlic and rinse the tomatoes.
In a medium sauce pan add the oil and heat (1 to 2 minutes). Add the garlic and cook, stirring with a wooden spoon, until light golden brown, about 1 minute. Add the tomatoes and ¼ cup of the water and cover. Cook until the tomatoes just start to break down, about 8 minutes.
Meanwhile, tear the spinach leaves from their larger stems into bite-size pieces (enough to measure 4 cups); discard the stems. Place in a salad spinner, wash, and spin dry.
Once the tomatoes are ready, add the remaining 1½ cups water, salt, red pepper, and a pinch of black pepper. Let it come to a boil. Stir in the spinach then the quinoa. Transfer to an 8 by 8-inch baking dish. Sprinkle with Parmesan and cover tightly with foil. (Or you can leave it in the pot and cover with a lid.) Transfer to the oven and bake until the quinoa is tender, about 25 minutes. Sprinkle with extra Parmesan before serving.
Oh then go ahead and gobble it up!