Monday, June 07, 2010

Going great together

The combination of strawberry and rhubarb is so perfect, only nature could have invented it. Which is to say, by being ripe together at the exact same time, may be nature's way of saying "yo, you could eat these together."

For this reason, I decided making a dish with both radishes (pink lady variety) and peas was a very good idea, even if I couldn't picture how it might turn out. For good measure, decided to throw in spring garlic. Totally excellent combo--one greenmarket trip, one dish.

For the record, am still exploring what/who I go great together with.

Quinoa with spring garlic, radishes, and peas
(2 small servings)

3/4 cup quinoa
3 pieces spring garlic--white bulb up to light green--minced

1 small onion
3-4 tbsp olive oil
salt n pepa
1 cup white wine
1 cup water
2 cups shelled peas
1/2 bunch radishes, trimmed, sliced in half

  1. Saute onion and spring garlic in 2 tbsp of olive oil over medium heat
  2. pinch of salt with that as you soften until translucent
  3. Add the quinoa (which you have already rinsed several times)
  4. Add the wine, bring to a boil then simmer for a few minutes until wine evaporates
  5. Add the water, bring to boil, then cover, lower heat to simmer
  6. Let cook for 20 minutes or so
  7. While that's happening, heat up the remaining olive oil in a pan
  8. Also, bring some salted water up to a boil (this water is not in teh recipe above)
  9. cook peas for 3 minutes
  10. Brown radishes in heated oil, a minute or two on each side
  11. When quinoa is cooked, and when peas and radishes are cooked, mix 'em all together

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