Quinoa!

I Love Quinoa (Keen-Wah)! It is an unbelievably versatile ancient grain that cooks very similarly to rice. I first came across it while reading Born to Run , by Christopher McDougall. A Native Mexican tribe, The Tarahumara, have been fueling themselves with quinoa for thousands of years. If figured if it could get them through one hundred mile races it was worth a try.

Quinoa has been commonplace in American grocery stores recently and started to creep on to restaurant menus as well. Last May I thoroughly enjoyed a quinoa and beet salad at Danny Meyer's Gramercy Tavern. I told myself then that I would utilize it in the salad course at our next Brick Alley Pub Wine Dinner. So here we are-Red and Gold Quinoa with fresh Beets, Shallots, and a touch of Mint- lightly dressed with a Vermont Maple Balsamic.

The next time you are going to use some leftovers for a pasta dish consider Quinoa-it is as easy as it gets, and your waistline will appreciate it.

One quick preparation note: Season your water- I prefer chicken stock, but with such a neutral flavor profile you can really have some fun and be creative, and that is what it is all about!

Cheers,

MP