If You’re Keen on Quinoa
By TARA PARKER-POPE
Andrew Scrivani for The New York TimesI’ve been thinking a lot lately about how best to use quinoa, in part because of some misguided dishes I’ve recently had in restaurants.Here are five great ways to cook with quinoa.
Note to chefs: Quinoa doesn’t work as a risotto. It doesn’t have enough starch for the broth, which is what makes a good risotto creamy. Quinoa also has a grassy flavor and a texture that ranges from fluffy — too fluffy for risotto — to granular.
Quinoa is perfect, however, for a salad. It can be the main ingredient, or it can play alongside lettuces and other greens. Quinoa works very well as a pilaf, but think about adding vegetables that will complement its grassy flavor. I often add cooked quinoa to baked goods like muffins and breads, and this week I added it to my son’s habitual whole-wheat buttermilk pancakes.
Quinoa and Beet Pilaf: This beautiful pink pilaf, made with pearl white quinoa, uses both roasted beets and their greens.
Rainbow Quinoa Tabbouleh: Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture.
Quinoa, Lentil Sprout and Arugula Salad: Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad.
Quinoa and Chard Cakes: These delightful “burgers” can be served as a main dish or side, and made with spinach in place of chard.
Quinoa Pancakes: The addition of cooked quinoa to regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy.
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