Sunday, May 4, 2014

Parsnip Quinoa with Enoki

Quinoa is a versatile material for absorbing flavor and the texture is also flexible enough to replace a risotto as a main course. This was a variation that invoked cooking chopped vegetables with the quinoa-- adding more flavor and textural elements at the very end. It went beautifully with a lemon-ume plum treated broccoli and a quick anything goes miso soup! Here's the plan:

Parsnip Enoki Quinoa

1.5 c white quinoa
4 c water 
2 small sweet parsnips chopped small
1 medium onion finely chopped
3 cloves garlic minced
1 poblano pepper finely chopped & set aside
1 package Enoki mushrooms (chopped & set aside)
2 tsp fresh thyme, chopped or 1 tsp dry
.5 tsp white pepper or to taste (black pepper is on too but you will see it...)
.5-1 tsp sea salt

Put quinoa, parsnips, onion, garlic, salt & water in a good sized saucepan. Bring to boil uncovered and then turn way down to simmer with lid on for about 15-20 minutes.

Check on the absorption if water but don't stir. When water is all absorbed add the chopped poblano, white pepper, chopped enoki and stir in until the green flecks of pepper for the whole thing. Cover and let sit while you get everything else organized, and serve!

Lemon-Ume Plum Broccoli

Large bunch broccoli 
Half a lemon
Tsp ume plum vinegar
2 tsp Braggs liquid amino
5 cloves minced garlic 
2 tsp mirin

Steam the broccoli in medium sized branch pieces until just tender.
Put the lemon juice and garlic together and microwave 1-2 minutes or sauté just long enough to heat and soften the garlic.

Add all the other seasonings/sauces to lemon garlic and mix in with broccoli in a large bowl. 

Add seasoned tofu or mushrooms! 

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