I hate it when I cook something and there is nothing self-deprecating to write about. I have been staring at my computer screen typing and deleting such wonderful thoughts as the apple is red or the green spaceman jumped bail. Normally in these situations I turn to my wonderful friend Mr. Coffee but even he is letting me down in this dire time of need. Although maybe in Mr. Coffee’s defense I should not have overdosed on him and blame him. Grrr….what is a guy to do???
The next Bread Baker’s Apprentice challenge is one I am definitely looking forward to for the sole reason it allows me to incorporate a massive quantity of butter. I have already put my cardiologist on standby and ordered my own personal defibrillator in case I happen to go down during the consumption or baking of this bread. As an added precaution to my tweets and friends if I have not signed in or contacted you by Saturday afternoon be scared.
In an effort to prevent my body from revolt I decided that this week’s dinner was going to be simple and light. For that I have to turn to my favorite pseudocereal (I wrote that sentence so I could use the word pseudocereal because it is such a cool word). If you never have tried quinoa I want you to stop, grab your car keys right now, drive to the nearest grocery store, and buy a bag. Do not worry I am becoming more patient the more I bake so I have time to wait. For the rest of you I do not have to sell you the joy and joyness of this pseudocereal (I am in love with this word) and how versatile and wonderful of an ingredient it is to use.
This dish is one of those dishes where I started with a simple plan which was cut down on the massive amount of lemons I bought for making lemonade and use quinoa. I them started thinking of all the great flavors such as olives, sun dried tomatoes, and ohhh….fresh herbs that play well with others and had to give them a chance to shine too.
For this recipe you will need:
- 1 cup quinoa
- 2 cups of stock or water (I used vegetable stock)
- Juice of 1/2 lemon
- Zest from that 1/2 lemon
- 1/4 cup minced fresh herbs
- 1/3 cup diced sun dried tomatoes in oil
- 1/3 cup diced olives
- 1 shallot diced
- 3 cloves of garlic diced
- Pinch of crushed red pepper
- Kosher salt and black pepper
Steps to Tony Robbins style success:
- Cook the quinoa in the stock or water
- When the quinoa is done dump everything in a large bowl and let it cool
- Taste and adjust
I had some feta laying around the house so I had to mix it in.