January 24, 2012

Quinoa and Kale Crustless Quiche

It seems like everywhere I turn - on the internet, in food magazines, talking with friends - someone is singing quinoa's praises. After finding this recipe for a Quinoa and Kale Crustless Quiche on Food52, I decided it was time to buy some quinoa and give it a try!

Overall this was a great dish: super healthy, and filling (I'd say we each ate about 1/4 of the quiche for dinner and the leftovers reheated nicely for lunch at work). The downsides to this recipe is that it takes about 1 hour and a half for a pretty simple end product (granted it is not 90 minutes of active time, but it is still time ticking away), and the recipe itself could use some editing. For example, it calls for 1/2 cup white cheddar cheese. Great, would you like that shredded? Cubed? Cut into thin pieces? I assumed it was meant to be grated, so that's what I did. It isn't a huge deal, except it takes a couple more minutes to think about it and find the cheese grater.

Another example is in the first step of the method, it says to bring the quinoa and water to a boil and then reduce to a simmer. "This will take about 20 minutes." No, it will not take 20 minutes to boil 1 cup of water. I assumed they meant that it will take 20 minutes for the quinoa to be tender. Mine cooked in just over 10 minutes. I bought Bob's Red Mill whole grain quinoa; maybe there are other kinds that take longer to cook?

Ultimately, I enjoyed my first foray into quinoa and will certainly try it again. Get ready MM!

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