I’ve had quinoa once in my life before, and I liked it. Red quinoa. It was side dish at a Mexican spot on the Upper East Side called Cascabel. I’ve been itching to make Jessica’s roasted sesame quinoa with chicken, and a dinner date with one of my oldest friends presented me with the perfect opportunity last night. A catch-up sesh AND an opportunity to cook? That’s what I call a win-win. Man, I love having unpicky eaters as friends. Oh, and ones that allow me to experiment on them, too.
There’s a new Whole Foods that opened a few blocks from me, and for the record I’m actually frightened for my bank account. I think maybe I’ll just restrict myself from walking in there more than once a week. OK, maybe twice. The colors. The prices. NO SERIOUSLY, they’re low. I got 5 Chobani yogurts (yes, FIVE) for $5 Monday night. Canned pumpkin? $2.25. I swear, if that’s not a bargain I don’t know what is.
Anyway, back to the quinoa. I didn’t know exactly how to cook it, but I did my best following Jessica’s instructions. After toasting it for about 4 minutes with 1 Tablespoon of olive oil and another of sesame, I added in 2 cups of chicken stock, brought the pan to a boil, and allowed to simmer for 15 minutes.
The results? I can’t even lie, it came out really well. The toasted sesame flavor was delicious, and it’s definitely something I’d make again. Heck the “whole grain” is high in fiber, and lower-cal than rice. Win-win, again.
You know what else is a win-win lately? This fall weather. I know, you’re probably sick and tired of hearing about it (and it’s just beginning!). But I couldn’t be more excited to break out my boots. And my scarves. And my sweaters. And go for a run without dripping sweat. Just saying.
For the complete recipe, click here.