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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Edamame Quinoa “Pilaf” with a Fresh Herbed Chiffonade

May 22nd, 2009 · 2 Comments · Allergies, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fish, Gardening, Greenport, Kosher, Low-Calorie, New York City, North Fork, Pasta, Side Dishes, Snack, Spring Recipes, Summer Recipes, Tips, Vegan, Vegetarian

Quinoa is one of my favorite gluten-free grain substitutes which is high in protein, calcium, iron and magnesium. It was the “super food” of the Incas and appreciated in the Andes for centuries and now we have discovered it (just like we discovered America! lol!) It’s nutty flavor makes it satisfying on its own tossed with your favorite vegetables or great as a side dish. We are making it tomorrow night in our cooking class with a catch of the day and tossed with edamame. For details, call 631-477-0066.

For every one cup of dry Quinoa, you will need a 3/4 cup of liquid (vegetable or chicken) in a saucepan. Do not boil your water before putting in the Quinoa — this is not like pasta. You will also need 1 teapsoon of olive oil, a pinch of salt and a teaspoon of fresh herb chiffonade — we recommend a combination of Thai basil and fresh mint. Combine the quinoa and the water along with salt to taste and the olive oil. Simmer on medium flame for 15 minutes, then turn off stove and and toss in herbs and edamame. Leave the pot covered with the lid to continue steaming and for herbs to infuse the quinoa. The grains should be round and firm-so you can fluff with a fork just before serving and you should not have to reheat it. For tips on growing your own edamame/soy beans, visit

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2 responses so far ↓

  • 1 Ali Lauber // Mar 20, 2012 at 10:28 am

    I love Quoina! I’ve been experimenting with it lately but would love some fresh ideas! Any reccomendations for tasty recipes? Please! Xoxo Ali

  • 2 seasonedfork // Mar 20, 2012 at 11:06 am

    I love warn Quinoa for breakfast with any kind of milk, cooked like oatmeal. I also like to use it as a binder in things like meatballs and meat loaf. I am working on new uses for it as a crispy costing but still experimenting. But the question inspires me to use quinoa and write about it more.

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