Raise your hand if you thought quinoa is healthy because you won’t eat too much of it [like one would do with chocolate]. Gee, am I alone here again? Well, today I learned that quinoa is not only packed with essential amino acids like lysine, and good quantities of calcium, phosphorus, and iron, but also has the yum factor and can be very versatile. OK, it is NOT replacing basmati for me, but it is a welcome addition to my culinary repertoire. Well, I don’t really have a repertoire, but I wanted to check if I can spell the word.
Here’s the spice blend adapted from Paula Wolfert’s recipe “Baked Moroccan Chicken with Charred Tomatoes” from her book Mediterranean Clay Pot Cooking. You can get your copy here.
MOROCCAN LA KAMA SPICE BLEND
- 1 tablespoon ground ginger
- 1 tablespoon ground turmeric
- 1 tablespoon ground pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 pound potatoes, washed and quartered
- chopped French tarragon
- chopped chives
- 1 tablespoons truffle oil
- sea salt to taste
- pepper to taste
- lemon juice and truffle oil to finish
- Preheat oven to 400F. Toss all ingredients in a bowl. Transfer to baking sheet.
- Bake for 30 minutes.
- Truffle oil to finish. Serve with a wedge of lemon.
Since I grabbed a bag of organic quinoa from Costco over the weekend, I am now committed to 4 lbs or 40 servings of these grains. Fortunately for me, my opening dish turned out deliciously and I cannot wait to cook another batch. I cooked with whatever I have available in the garden and pantry: tarragon, chives, lemon, and truffle oil.
- 1/2 cup quinoa
- 1 cup water or broth [I used vegetable broth]
- pinch of salt
- 1/4 teaspoon Moroccan La Kama Spice Blend
- French tarragon, chopped
- chives, chopped
- 1 tablespoon truffle oil [more or less according to desired taste]
- juice of lemon
- Rinse quinoa.
- Combine quinoa with water, broth, salt, and Moroccan La Kama Spice Blend in a pot.
- Bring to a boil, turn down heat to simmer, cover, and cook for 15 minutes.
- Let cool for 5 minutes, add chopped tarragon and chives.
- Fluff with fork, finish with truffle oil and lemon, then serve.