Don't worry. The hyperbole only lasts until I've been warm for a while.
(Waiting for food? Scroll on down!)
Hello, little leaflings. Welcome to spring.
We'll be eating sorrel again soon! Very excited, since I have a new sorrel tart I want to try.
The recipe calls for a garlic-yogurt sauce, which I also made. I liked the quinoa with and without the yogurt, but Larry definitely preferred it with the yogurt stirred through. We had it as our main dish, but it would make a great side dish; it's also good warm, room-temp, and cool.
Cumin-Scented Quinoa with Beets
from Ancient Grains for Modern Meals by Maria Speck
1 tbsp extra virgin olive oil
1 tsp whole cumin seeds
1 cup quinoa, (yellow if using yellow beets, red for red beets) well rinsed and drained
1 3/4 cups water
3/4 tsp fine sea salt
1/2 tsp sumac
Sumac and Yogurt Topping, and to Finish
1 cup plain yogurt
1 clove garlic, very finely minced
1/2 tsp sumac or 1 tsp fresh lemon juice
1 1/4 cups peeled, shredded raw beet (I also added a carrot)
1 to 2 tbsp fresh lemon juice
1 or 2 pinches cayenne pepper
1. Heat the olive oil in a medium saucepan over medium heat until the oil shimmers. Add the cumin seeds and cook, stirring, until the seeds darken and become fragrant, about 30 seconds. Stir in the quinoa (Speck warns it may splatter, and she is correct) and cook, stirring, until hot to the touch, about one minute. Add the water, salt, sumac and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, about 15-20 minutes.
2. Make the sumac-yogurt topping. Beat the yogurt and garlic in a small bowl with a fork until smooth. Sprinkle with sumac and set aside (I mixed the sumac in).
3. To finish, remove the saucepan from the heat. Stir in the shredded beet, cover, and steam for 3 to 5 minutes. Stir in 1 tbsp lemon juice and the cayenne. Taste for seasoning, and serve with the yogurt topping.