Quinoa with Spinach and Walnuts

Betcha thought I was gonna write about apples again, huh?

Growing up, as most Indian families are wont to do, we ate a lot of white rice. Perhaps because I’ve grown tired of eating rice all the time, recently I’ve embarked on a search for new grains. While brown rice is nuttier than white, it isn’t different enough to satisfy my quest for something new.

I’d first heard of quinoa back in college, and quickly dismissed it as “health food.” This pseudocereal (biologically, it more resembles beets than actual grains, which blew my mind) was first eaten by Incas 3,000-4,000 years ago. It contains significantly more protein than oats and rice, which is why it’s considered a more complete food than those grains by “health nuts.” There are two variants: red and white.

Both in cooking method and in taste, it reminds me most of couscous. The little round spheres aren’t quite as pretty as pearl or Israeli couscous, but they are nuttier, with more texture. Toast them in a hot pan for a few minutes before cooking and their earthy flavors concentrate, making them perfect for pilafs.

Because I had some spinach and Pecorino cheese that needed to be used, I made a spinach, walnut and cheese quinoa pilaf. Depending on what you have in the fridge, you can adapt this recipe a million ways. Any combination of greens, nuts and cheese will do, but you can also toss in some roasted broccoli or cauliflower florets, some diced carrots and peas, olives, feta and pine nuts for a Mediterranean take — whatever strikes your fancy.

Quinoa with Spinach and Walnuts

– 1/2 cup walnuts

– 2 tablespoons olive oil

– 1 cup white quinoa, prepared according to package directions

– 2 cloves garlic

– 6 ounces baby spinach, washed

– 1/2 cup grated Pecorino Romano

– salt and pepper, to taste

1) Preheat the oven to 375°F (I finally discovered a use for the toaster oven that we randomly have). Scatter the walnuts in a single layer on a baking sheet, and toast for 5-7 minutes.

2) Heat the oil in a large skillet, then add the garlic and saute on medium-low heat, allowing the garlic to steep into the oil slightly.

3) When the garlic has bronzed, increase the heat to medium and add half of the spinach. Allow the spinach to wilt down to half of the original volume, then add the rest of the spinach and saute until the spinach is cooked down, but not limp. Turn off the heat and toss in the walnuts, cooked quinoa and Pecorino.

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