What makes quinoa extraordinary is its light, crunchy texture and its delicately nutty flavor. I cook it a lot because somehow it’s more exciting, more interesting, just the tiniest bit less predictable, than any other grain I know. Add its uncommonly high protein content and you’ve got a near-perfect food.
Nuts go perfectly with quinoa, as do herbs and nut oils, as here. I hope you will make this often and adapt it to flavors and textures of your choosing. You can serve quinoa in place of rice, and you can have fun with it as well. My favorite way to serve it is to press it gently into a heart-shaped mold and turn it out onto a plate.
Makes 6 servings
Ingredients:
1 cup (195 g) quinoa
1 fresh bay leaf from the Laurus nobilis or dried imported bay leaf
¼ teaspoon ne sea salt
2 teaspoons lightly toasted sesame oil
1/3 cup (50 g) macadamia nuts, lightly toasted and diced
Fresh herbs such as tarragon, thyme, fennel fronds, or garlic chive tips
for garnish (optional)
Note: If the macadamia nuts are raw, toast them by preheating the oven to 400°F (200°C). Place the nuts in an ovenproof pan and toast them until you begin to smell a toasty aroma and they begin to turn golden brown, about 8 minutes. Remove from the heat and cool. If all you can find are roasted salted macadamias, use them as long as
they are sweet and fresh tasting. Be careful not to add any salt to the quinoa until you’ve carefully stirred in the presalted macadamia nuts. The recipe calls for light sesame oil, which refers to the delicate flavor; Leblanc brand (Chapter Salads) is ideal here.
Rinse the quinoa well to remove the bitter saponins that coat it.
Directions:
1. Rinse the quinoa under cold running water until the water runs clear. Place the quinoa in a medium pan and add 2 cups (500 ml) water, the bay leaf, and the salt. Cover, bring the water to a boil over medium high heat, reduce the heat so the water is simmering merrily, and cook until the quinoa is tender, about 12 minutes. Remove the quinoa from the heat and let it sit, covered, for at least 10 minutes and up to 20, to allow the quinoa to fluff up. Remove the bay leaf.
2. Just before serving, fold the sesame oil into the quinoa, using a large rubber scraper or large spoon. Fold in the macadamias and taste for seasoning.
3. To serve, using a ½-cup (125-ml) ramekin as a mold, mold the quinoa by simply packing it into the ramekin and then turning it out onto a very warm dinner plate. Garnish with the fresh herbs, if desired, and serve. Alternatively, serve using a large spoon.
