Mediterranean Quinoa

  

 
  

What are the little things we do to make ourselves feel special?  We live busy lives that are too often rushed, hurried or marred by habit.  So, we give ourselves little treats, or we adorn ourselves with little baubles to make us feel better.  An iPhone convinces us we are stylishly special, a caffe latte reminds us that at least we think we deserve a little treat.  Of course, each of these things reinforces our American life on the run: a coffee bought and drunk on the go, an iPhone checked on the way.  Alas, this is the reality of our modern life, where cooking for hours is just not an option for a late weeknight meal.  Some nights after a long day at work, cooking for more than a few minutes may not even be an option.  But yet, we still rebel, we emotionally refuse to be plain, just as much as we refuse to wash, peel, dice or sauté vegetables when we are dead tired. 

What does this have to do with quinoa?  Well, who wants to eat quinoa by itself?  It’s not even a true grain, being related more closely to the tumbleweed than a cereal grass. And who wants to go to the trouble of fixing it up with diced vegetables, nuts or dried fruits when we are totally brain dead.  And yet, like the iPhone, quinoa is in style these days, as it should be.  It’s not your mother’s rice or potatoes.  It’s gluten free, a good source of fiber, high in protein, and unlike wheat or rice it contains a balanced set of essential amino acids.  So, what hurried thing can we do, what baubles can we add to our quinoa so that it is interestingly edible?  Well, that’s why God invented Rice-A-Roni for the millions of Midwestern housewives serving rice yet again.  An extra $1.39 and they have “the San Franciso treat.”  My quinoa-a-roni is in the cabinet and I am not ashamed.  This so-called Mediterranean Quinoa also has almonds, raisins, sauteed onions, and spices.  Heck, it's even kosher.  And it's always there, waiting for me when my fresh vegetable pantry is low, or my energy level is lower, but I still want to feel special by eating a fancy, stylish meal.  And, maybe next weekend, I'll slow down, take a breath, and make it the real way, but for tonight, thank you Streit's since 1925.

Ingredients:

1 tbsp olive oil

1 cup quinoa mix

Directions:

Bring 1 1/2 cups of water to a boil in a small pot.  In a medium pot over medium-high heat, warm the oil.  Add the quinoa and stir to toast for 1 minute.  Add the boiling water, stir, and reduce to a simmer.  Cook for 12 to 15 minutes.  Turn off the heat and allow to steep, 8 minutes.  Serve.