Monday, October 20, 2008

David Lynch in a Tux

I was just trying to post this recipe on the Nanowrimo forum, because we ate a lot of it last November. Quinoa is full of protein and calcium, and it cooks in about 15 minutes.

We were inspired to create this recipe from the special features on the Inland Empire DVD. I remember watching it at a friend's house and then *immediately* demanding we go to Fred Meyer and pick up quinoa. It is definitely worth watching Mr. Lynch make this dish, because he tells the most wonderful stories while he's cooking. And he manages to smoke several cigarettes.

David Lynch in a Tux
1 tsp olive oil
1 clove garlic, minced
1 C quinoa
2 C water, boiling
1/2 Tb Better than Bouillon Vegetable Soup base -- or 2 cubes veggie bouillon
2 C broccoli florets
Fun veggie additions:
sliced mushrooms, jarred pimentos, fresh basil, corn (any or all)
walnuts or pine nuts
French fried onions (I like Trader Joe's brand)

Heat olive oil in 1 quart saucepan over medium heat until shimmery. Add garlic, cook until fragrant, then stir in quinoa. Toast about 2 minutes so it can soak up garlicy oil. Add water, bring to a boil while stirring, then reduce heat to low and cover. Allow to simmer about 7 minutes. Stir in bouillon, and if there is still liquid present, cover and simmer another 3-5 minutes. When water is absorbed, stir in broccoli and other vegetables. Remove from heat and keep covered for at least 3 minutes. Top with nuts and onions when serving.

Serves 2 hungry grown-ups and 1 not-too-picky kid. If you use prepped veggies and garlic from a jar, this will take about 15 minutes to prepare and cook.

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