It’s hot out there. The last thing you probably want to do is cook. You probably don’t even really have an appetite. The sweat dripping down the ridge of your nose is bound to end up in your food and that’s just disgusting.
Still, how much take out gazpacho can you possibly eat in the summer? I’m seeing these food porn pictures all over the place of beautiful baskets of heirloom tomatoes and apricots. They look so good but seem so far out of reach, probably purchased from a farm stand upstate in a place I can’t afford to get to because I cancelled my zip car account. It’s even too hot to go to the farmers market.
All I’m interested in is air conditioning and something that will nourish me long enough to have another cold Corona with lime.
So you’ll have to use the stove for this recipe, but only for 15 minutes. The tart oiliness of the sun-dried tomatoes and caramelized onions will make you think you’re eating amazing risotto…not incredibly healthy quinoa.
Did you know that 2013 is the “international year of the Quinoa?” Well now you do. This sketchy website informed me so it must be true. The year-long celebration was proposed by the government of Bolivia who clearly are as good at sheltering treasonous Snowden as they are at promoting consumption of healthy grains.
Here is a list of nice and not so nice articles about Quinoa:
From the Guardian: Greedy Western demand for Quinoa makes poor Bolivian farmers even poorer.
From The Woman’s Forum: Quinoa has all 9 essential Amino Acids, whatever those are.
From Kickstarter: This guy needs you to donate to his film which is about the 9 Amino Acids found in Quinoa. No really, he got the idea because he couldn’t remember all 9 for health class.
Quinoa with Kale, Caramelized Onions and Sun-dried Tomatoes
Serves 2 with leftovers
You will need:
1 cup dry Quinoa
1 Tablespoon olive oil
1 cup chopped Lacinato kale, ribs removed
1/2 cup chopped yellow onion
1/4 cup chopped sun-dried tomatoes in oil or sun-dried tomato pesto
1 teaspoon oil from jar of sun dried tomatoes
Salt and pepper
1. In a medium-sized pot with a lid, bring the Quinoa and 2 cups of salted water to a boil. Once boiling, cover and simmer on low for 12 minutes. Remove cover, fluff with fork and let stand for 5 minutes.
2. Meanwhile, bring 2 cups of water to boil in a large frying pan. Blanch the kale for 3 minutes and drain.
3. Wipe the pan dry and heat the olive oil. Add the chopped onions and a few dashes of salt and pepper. Cook for 5-10 minutes on medium heat until browned. You want some of the edges to be crispy.
4. Add the kale and caramelized onions to the Quinoa and fluff with fork. Slowly fold in the sun-dried tomatoes and their oil. Salt and pepper to taste, then serve.