It’s Fridayyyyyy! Not only is it Friday, but it’s the Friday before Labor Day Weekend!!! Of course, y’all already knew that, didn’t you? I just thought it was worth repeating.
Here’s a little something I cooked up on Sunday. It’s a little strange, but it’s good, which I think makes it a prime candidate for Laura’s Strange But Good linkup!
I’m calling this American Quinoa because like our great states, it’s a hot mess of blended flavors.
Quinoa, the ancient grain, can be found in many South American dishes, but it has migrated to the states. The gluten-free seed (yup, technically a seed) cooks quickly and has a respectable amount of protein, including all nine essential amino acids.
The recipe also calls for Rotel, which has a sort of Southwestern flare, and Old Bay, which makes me think of the Mid-Atlantic. There’s also a bit of turmeric, which is found in a lot of traditional Indian recipes.
All this worldliness makes this quinoa American, at least in my book. More importantly, it’s simple and delicious. I served this with kabobs, which were stacked with sirloin, bell pepper, and red onion. ‘Twas tasty!
- 1 cup water
- ¾ cups quinoa
- 1 can Rotel with green chilies
- ½ tsp Old Bay seasoning
- ⅓ tsp turmeric
- Bring water to a boil. Add quinoa. Reduce to a simmer. Cook covered for 10 minutes.
- Pour Rotel into pot. Stir in Old Bay and turmeric. Simmer uncovered 10 minutes or until done.
- Got plans for the weekend?
- Old Bay: yay or nay?