Keep in mind 1 cup of dry quinoa is equal to 3 cups of cooked quinoa. Use 2 cups of water for every 1 cup of quinoa.
Measure 1 cup quinoa & rinse well with cold water. Pour rinsed quinoa into a saucepan with 2 cups of water. Add a dash of salt (optional). Cover & bring to a boil. When it starts to boil, turn the heat down to simmer. Simmer for 15 – 20 minutes.
Quinoa Italian Summer Salad
Serves 2 people
4 oz. Fresh mozzarella
2 medium size Roma tomatoes
4 oz. Quinoa (cooked and cold)
1 chopped green onion
3 large leaves of Basil
Salt & pepper to taste
E.V.O.O
Balsamic vinegar
Cut the fresh mozzarella & tomatoes into bite sized pieces & place into a mixing bowl, Add Quinoa, chopped green onions, & basil. Add salt and pepper to taste, toss with E.V.O.O. & balsamic vinegar.
Wine pairing:
La Fornarina Prosecco Spumante
Fizzy, fresh & fruity with straw yellow & light green highlights. Serve chilled.
Scampi Quinoa Arrabbiata
Serves 2 people
4 large shrimp
1 glove of finely chopped garlic
1 oz. chopped Italian parsley
12 oz. chopped & peeled tomato filet
E.V.O.O.
6 oz. Quinoa
White wine
Chili flakes to taste
Salt & pepper to taste
In a sauté pan place E.V.O.O., chopped garlic & brown with the shrimp, add Italian parsley, chili flakes, salt & pepper to taste. Cook for 2 minutes and deglaze with white wine. Remove the shrimp and set aside, add tomatoes to the sauce, cook & reduce for 10 minutes. Add the shrimp & cook for 1 minute. Serve over a pilaf of Quinoa.
Wine pairing:
Masoletti, Pinot Grigio
Bottled instantly, fresh & full flavored, fruity & full flavored, aromatic & fruity.
Served chilled, with fresh fish & seafood.
Filetto di Maiale con Quinoa
Serves 2 people
2 6 oz. medallions of pork tenderloin
4 oz. sliced shitake mushrooms
1 oz. chopped shallots
1 oz. Italian parsley
2 tsp. mustard
½ stick of butter
3 oz. red wine
Salt & pepper to taste
E.V.O.O.
In a sauté pan add E.V.O.O. & heat. Dust pork tenderloin with flower & pan sear both sides, remove from pan. Add the shallots & shitake mushrooms, add mustard, deglaze with the red wine & reduce. Add butter to thicken the sauce, add the pork and reduce flame to medium until it is cooked to the temperature desired. On a serving plate make a bed of Quinoa (already cooked) and place the pork tenderloin, top with the mushroom sauce.
Wine pairing:
Poggio Bosso, Primitivo, 2010
The Italian Zinfandel
Aged in stainless steel, full bodied & elegant with hints of blackberry & spicy currant on the nose.
Pairs well with grilled vegetables & meats.
