Spanish Style Quinoa

by Cathy Pollak
Print Email

Spanish-Style-Quinoa-the-perfect-addition-to-any-mealLast weekend I found myself alone in the house for like a day, something that never happens. I immediately turned the television to HGTV so I could watch hours upon hours of House Hunters episodes. Then I made myself a big batch of quinoa! My husband does not consider quinoa a meal or a favorite, but it was just me and HGTV and this dish. Total bliss.

I love Spanish flavors, it reminds me of being in Spain and driving around the countryside. If you’ve ever driven through the heart of Spain then you know it is filled with olive trees. They have something like 700 million olive trees planted there, the scenery is an endless blur of them. 

The olive influence is apparent in Spanish cuisine with all the olive oil produced there. But saffron and figs also make a big appearance in many Spanish dishes. I have had some of the best and some of the strangest food in my travels through Spain, but the big, bold flavors have always stuck with me.

The olives give this dish a savory and salty taste, but the saffron is apparent in every bite. One would think the figs would play a larger role in sweetness, but they are just a nice background flavor. I would serve this with fish or grilled chicken for a light summer meal.

Spanish Style Quinoa

Recipe by Cathy Pollak for NoblePig.com | Serves: 4

Ingredients:

  • 1 Tablespoon olive oil
  • 2/3 cup uncooked quinoa
  • 1 Tablespoon minced garlic
  • 1/4 cup chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1/2 teaspoon saffron threads
  • 1 teaspoon kosher salt
  • 1 cup frozen peas
  • 1/2 cup diced dried mission figs
  • 1/3 cup sliced Spanish olives with pimentos

Directions:

  • Heat a large skillet over medium heat with olive oil. Add quinoa and garlic and toast for 1 minute. Deglaze the pan chicken broth. Add water, bay leaf, saffron and salt. Bring to a boil. Cover pan and turn down heat to low, simmering for 20 minutes.
  • Remove from heat and add peas, figs and olives. Cover and let sit for 5 minutes before serving.

 

Cathy runs her own vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

 

restaurant news

Girasol Brings Class to Studio City
Los Angeles
by Lisa Dinsmore

girasolintExcept for a short stint on the Westside, I've spent over 20 years living in the Valley. And I love it. I really do. Yet, since I became more of a "foodie" a few years ago, I have been...

Read more...
New & Notable Restaurants in San Francisco
San Francisco
by Amy Sherman

SFanchovyOne of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to...

Read more...
The Rhythm Cafe: Coming Late to the Party
Florida
by Nancy Ellison

rhythm009OK... it is better than not coming at all!

There is something rather delicious about “discovering” a restaurant and doing the brag only to find everyone in the room has been eating there for...

Read more...
Bar Chloe
Los Angeles
by Maia Harari and Anna Harari

chloe_sm.jpgIt's sort of hidden.  You can't see it from the street and it's beneath a hotel that doesn't seem nearly as nice, the Hotel Carmel, that is.  It's called Chloe, the Westside complement to Laurie...

Read more...