Leftover Quinoa on rainy days

Wednesday, July 29, 2015

DSC_0127 (2) Non-recipes are pretty forgiving. The ones that allow for substitutions, complete replacements or missing ingredients.  So simple and fuss-free that 'recipe' seems like an overstatement.  They are my favourite sort of meals right now.

I have made this one a few times now on travels or here with: leftover store-bought quinoa salads (like this one with cucumber and tomato), remnants of an empty fridge, spinach instead of kale,  coconut oil instead of EVOO, etc. On rainy days where the duvet and Netflix call, this sort of non-recipe is the kindest accompaniment.
DSC_0138 (2)
Leftover Quinoa 
(from Gwenyth Paltrow, It's all Good cookbook. Serves 1)

2 tablespoons extra virgin olive oil 
1 garlic clove, finely minced
2 large leaves of kale (stems discarded) finely shredded
1/2 cup quinoa
coarse sea salt
ground black pepper
fried or poached egg
1 scallion, white and light green parts

Heat oil and garlic over medium heat in small skillet until garlic begins to soften.
Add shredded kale and cook until wilted.
Add quinoa, warm through for about two minutes.
Season with salt and pepper.
Place mixture in bowl or plate.  Top with egg and scallions.
Top with black pepper.


* Gwenyth also includes a second (sweet) adaptation to use with leftover quinoa: Combine leftover 3/4 cup plain quinoa with 1/2 cup unsweetened almond milk until warmed through.  Transfer and top with your choice of toppings: sliced toasted almonds, drizzle of maple syrup, blueberries, shredded coconut, etc.

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