
I remember first hearing about quinoa back in college, when my friend, SuperG, raved about the “Super Grain of the Future.” I had never heard of it before, certainly didn’t know how to spell it (it’s pronounced “keen-wah”), and thought it was just some sort of hippie grain that probably tasted like dirt. Fast forward 8 years, and while looking for a substitute for our usual staple, Israeli couscous, I stumbled upon the mysterious quinoa.
It turns out that it is indeed a super grain. Quinoa comes to us from the Andes in South America, and it was an important staple for the ancient Incas. It’s loaded with protein and essential nutrients and amino acids, and it happens to be gluten-free. But how would it work for us? Well, it turns out that it’s also really tasty and takes on other flavors nicely. Simply boil a cup and a half of quinoa in salted water for about 7 minutes (or until tender), drain, cool it under cold water, and then dress it just as you would a pasta salad. Lemon juice, olive oil, red wine vinegar, chopped parsley, mint, basil, scallions, olives, chili, salt, and pepper, and whatever other flavors you want. Pesto would work, or you could also bulk it up with some chopped grilled veggies like onions, zucchini, tomatoes, or eggplant. It’s really whatever you want it to be.
It’s a great side for anything from the grill, like the lemon and herb marinated grilled salmon pictured here. We make a lot of salmon, and to be honest, it gets boring after a while. Just a simple brush of olive oil and salt and pepper followed by a squeeze of fresh lemon after it comes of the grill is always good, but sometimes you need something a little different. Last week, I figured I would try treating it like I treat chicken, marinating it briefly in olive oil, lemon juice, chopped scallions, parsley, and garlic. It’s important to only let it marinate very briefly, no more than 10 or 15 minutes, because the acidic lemon juice will actually start to “cook” the fish, just like a ceviche (another Peruvian dish). Grilling it skin-side down first over high heat produces a nice crispy skin, cooking it about 70% of the way on this side. Turning it over for the last couple of minutes on the flesh side finishes the cooking. You end up with a juicy piece of fish tasting of herbs and lemon with the nice contrast of crispy skin. Nice. Together, you have an easy, quick, tasty, and healthy meal, that luckily, doesn’t taste like dirt.