Perullo Press

Black Quinoa

This is one of my favorite dishes of all time. At one point my husband and I decided to explore the world of grains beyond our usual starches, for me being Ukrainian, potatoes, and for him being Italian, pasta. We started with couscous, meddled down to buckwheat, an oldie for me but a new discovery for Jerry, ran into some risotto and barley and then stumbled upon black quinoa. Quinoa doesn’t have as much nutritious value as I wish it did, but it is high in fiber and has some iron, so take note. The fist time I made it I didn’t know what to expect, I boiled the grain in a pot according to the directions. I added just a pinch of salt into the water, a teaspoon of olive oil, some garlic powder, and simmered it until it was cooked. Not sure of how it was even going to taste I set it aside to cool, I then stared at my fridge/freezer for what I can add to that rich black color….frozen peas, why not? My husband swears the crumbled goat cheese was his idea, but I remember otherwise. Regardless, I added the goat cheese and the dish immediately came to life and became one of my favorites.I prefer this dish at room temperature because I feel the goat cheese flavor really compliments the quinoa better in crumbles than when it melts.

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This entry was posted on April 12, 2012 by in Food.
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