So Mark Bittman is one of my favorite sources for recipes. Unfortunately this recipe was not one of our favorites. It didn’t suck but it just wasn’t something I would not rush to make it again. Not sure what it was but well… it wasn’t Italian. It was outside my comfort zone. We like Quinoa a lot. But was it the meat? Was it the Sesame Oil. Not sure but next Sunday I think I will make Pizza!
This was a variation on the recipe for Quinoa with Roasted Corn – Ground Meat and Soy Sauce.
1 tbsp peanut oil
1 tbsp. dark sesame oil
1/2 lb ground meat
3/4 cup quinoa, well rinsed and drained very well
1 1/2 cup beef broth
few slices of fresh ginger
1/2 cup sliced scallions
Put the oil in a skillet with a lid over medium-high heat. When hot, add the ground meat, sprinkle with salt and pepper and cook, stirring until the meat is well browned; drain excess fat.
Add the quinoa and stir; when the grains start popping and toasting, a couple of minutes later, add the stock and the ginger root and bring to a boil. Stir one last time, cover, and reduce heat to low. Cook undisturbed for 15 minutes.
Uncover and test the quinoa for doneness. If the kernels are still sort of hard, make sure there’s enough liquid to keep the bottom of the pan moist, cover, and cook for another 5 minutes of so. When ready, taste, adjust the seasoning, adding soy sauce and garnish with sliced scallions.
Also made my first loaf of bread for the fall season… is it fall yet?
Rye Bread from My Bread: The Revolutionary No-Work, No-Knead Method. Nice!