There are two foodie books, What We Eat When We Eat Alone, and The Pleasures of Cooking for One,
that I am dying to get my hands on. Both explore the luxuries of cooking and eating when you’re the only one around. When I find myself eating alone, 9 times out of 10, I’m making pasta with butter and cheese. If I get really fancy I make spaghetti cacio e pepe.
I have a penchant for all things carb–whether that means bread, noodles, potatoes, rice, or their lesser-consumed cousins, couscous and barley. But until recently, I hadn’t tried quinoa. It had been on my to-make list for quite sometime, but I never went out of my way to find it at the grocery store. Lucky for me, some quinoa practically fell into my lap the other day as a result of some pantry cleaning a friend of mine had done.
Quinoa in hand, I scoured the internet in search of my first recipe, and came up with this quinoa risotto. When risotto is done well, I find it one of the most decadent dishes, and I was hoping this would prove a quick, but equally delectable substitute. My husband dined at a work event one night this week and I skipped my traditional pasta bowl and whipped this up instead. I had dinner with a glass of wine in my pajamas and in front of the TV. Talk about decadence.
I’m not putting quinoa on my list of grains to eat with butter and Parmesan alone, but I was happy with the way this dish turned out. The grain reminded me of brown rice, but wasn’t quite as strong in flavor. I doubted that simply stirring in tomato sauce and cheese would give the dish a risotto-like quality, but in fact, that’s exactly what happened. For those of you who aren’t content to devour a bowl of grains as your main course, I can’t think of a meat or fish entree that wouldn’t benefit from quinoa risotto right beside it. It’s extremely versatile and extremely easy to make.
For 4 servings, you will need:
- 1 cup raw quinoa cooked in 2 cups water
- 1 1/4 cup tomato sauce
- 1/3 cup grated cheese, I used Parmesan