>I don’t know why I don’t cook with quinoa more often. It’s easy, relatively cheap, and always good. Oh, and its hard to screw up. It cooks pretty fast, but is easy to keep from overcooking. “Forgiving” is a good word to describe it, if you’ve never used it.
Tonight’s dish is from Veganomicon. It’s the Pineapple Cashew Quinoa:
There’s quite a bit of prep, since there’s a bunch of ingredients, but it’s pretty straight forward once you’ve got it all chopped and sorted, like Isa recommends. The few times I’ve spent some decent time prepping the food before I get to the cooking part, it’s always much more enjoyable, as I can just dump little prep bowls filled with measured ingredients into the pan as I need them, instead of hunting down and measuring spices while things that cook fast um…cook fast. I should remember that next time I’m cooking.
The dark green stringy things might be my favorite part of the dish. The one-two punch of basil and mint taste amazing, and the way they cooked down after chopped added something to the look of the plate.
The one thing I’ll do differently next time is make more of it. I’ll probably double it, so as to have leftovers. There just wasn’t enough.
Soundtrack: Destroy Their Future by American Steel