Quinoa is among the quickest cooking in the whole grains category, so I can simmer up a pot in the morning for a fuss-free bring-to-work lunch.
With all this quinoa cooking in my kitchen, I'm always looking for new combinations to perk up the latest pot. This morning I added thinly sliced green garlic, a knob of butter, and grated lemon zest. Nutty, bright, buttery, and delicious. So good that I had some for breakfast, drizzled with extra virgin olive oil and sprinkled with walnuts and gomasio. Another healthy portion became the foundation for a lunch bowl along with braised kale and mustard greens spiced with homemade curry powder, slices of hard-cooked egg, more walnuts and gomasio, a spritz of lemon juice and a drizzle of olive oil. Yes, it's been a double quinoa kind of day.
The cloves are crisp and juicy, packing a fresh garlicky flavor that's gentler and less pungent than their aged counterparts. It's delicious raw, especially in vinaigrettes, and I love to cook with it too -- it turns mellow, subtle, and sweet. Like so many lovely spring things, its season is fleeting, so get it while you can!
green garlic quinoa
- 1 cup quinoa, rinsed until the water runs clear and drained
- 1-3/4 cups water
- 1 Tbsp unsalted butter
- 2 green garlic bulbs, thinly sliced (or 1 clove of mature garlic, minced)
- 1 tsp finely grated or minced lemon zest
- 1/2 tsp sea salt
Reduce heat to low and simmer for 15 minutes or until water is absorbed and quinoa is tender.
Fluff quinoa with a fork to separate the grains.