Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty.
Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad.
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| 4 servings |
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Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty.
Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad.
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Ingredients
- 2 tsps. olive oil
- 1 cup tri-colored quinoa
- 2 cups hot or boiling water
Servings: servings
Units:
Instructions
- Preheat the oven to 375 F. Heat the oil in small (7-by-7-inch) lidded Corningware or other ovenproof baking dish. Add the grains and pan-roast over low-moderate heat for a couple of minutes, stirring constantly, until fragrant and lightly golden.
- Add boiling water, cover with lid, and bake for 25 to 30 minutes. Fluff slightly with chopstick or form before serving.
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