So I thought I would try making quinoa like a risotto. In a deep frying pan adding the liquid a bit at a time like you do with a risotto rather than just pouring in the liquid and letting it cook. My rational was that I wanted to add asparagus and shrimp to the the mix so that all ingredients would be flavoured and I could control the level of cooking more evenly.
The result worked out well and I had a lovely dinner with lots of leftovers for lunch the next day.
Here’s how I made it:
⅛-¼ cup of lemon juice (depending on how lemony you like it)
1.5 tbsp olive oil
1 onion – diced
1 cup of quinoa (I use an organic white)
2 cups of chicken stock (approximately as I added as needed – you can also use vegetable broth)
1 tsp of lemon pepper
5 shrimp per person (more or less depending on size of shrimp)
1 bunch of fresh asparagus – about 15-20 stalks
Dice the onion and put in pan with the olive oil. Sauté until cooked (almost translucent but not browned). Add quinoa and mix well to coat. Add the lemon juice and let it mix in. Trim asparagus and then cut into 1-2 inch pieces and keep to the side. Once the lemon juice has mixed in, add chicken stock to cover the quinoa and let it cook on medium heat. Keep adding liquid as it gets absorbed and after about 5-7 minutes test the quinoa to see how close it is to being ready. Add asparagus and mix well. Cook for another few minutes and then add the shrimp. I laid the shrimp on top of the mixture and added a last bit of stock which steamed the shrimp. Flip the shrimp over when they are cooked (you can also just put the shrimp in the mixture and stir it and the shrimp will cook in the quinoa). Once the shrimp is cooked the quinoa should be ready too. If it still needs some time – take out the shrimp to avoid over cooking and making them tough and add a bit more liquid to the quinoa till done.
Plate and serve! All together this took about ½ hour to make. (NOTE: I put some grated parmesan over top when serving to add a bit of saltiness since I don’t add salt when cooking)
Oh I almost forgot – leftovers for lunch the next day with my neighbour Zannat – on a bed of arugula with a light apple cider vinaigrette.