Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

The UnBare Cupboard, Part 2

The inspiration dish: quinoa and avocado salad with dried fruit, toasted almonds, and lemon-cumin vinaigrette

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A couple of months back, inspired by the quinoa and avocado salad with dried fruit, toasted almonds, and lemon-cumin vinaigrette we ran in the February 2010 issue, I bought my first bag of quinoa. It wasn’t until I got it home and, scanning my receipt, realized I’d paid a king’s ransom for the not-quite-two-pound bag: 11 darn dollars. My only recourse? Become a quinoa master.
 
So how did it happen that this bag of gold found its way to the back of my cupboard, unopened?  Perhaps it has highly evolved survival skills? It certainly does a lot of other things well, like providing all kinds of whole-grain goodness and taking a versatile role in the side dish category. Never mind–I found it, lurking in the corner, not yet expired. It rose to the top of my list of things to cook first in the big cupboard clean out.
 
Anxious to use up a bevy of orphaned vegetables in my fridge, I set out to make a kind of quinoa pilaf, sauteing small chunks of asparagus, zucchini, and bell peppers of various colors with a couple of cloves of garlic in olive oil. I simmered the quinoa in chicken stock for a little over 10 minutes (you could do this in water or vegetable stock if it’s a meat-free day), then stirred it into the vegetables, adding some chopped green onions and coarsely grated Parmesan just as I pulled it off the heat. A few leaves of torn mint added a little taste of spring at the last minute. Cleaner fridge, and another cupboard resident removed.

Comments

Leave a Comment

Comments

  • NanceMc | 04/21/2010

    Two things I love... quinoa and avocados! What a great idea. And although I'm not moving, I've been inspired to root around in my cupboards for orphaned ingredients. I've discovered that at some point I fell in love with sushi rice. Hmmm.. gotta find something less time consuming than sushi to do with all that rice.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks