Saturday, June 10, 2006
an exotic pilaf
composed of qinoa and rainbow chard and yummy yummy pine nuts.
I sauteed the chopped chard in warmed olive oil with crushed garlic and let it steam with a little bit of water untill it was tender. I dished it out and rinsed a cup of quinoa, then placed it in the same pot with 2 cups of water and some salt and freshly milled pepper and let it steam. I toasted some pine nuts in the oven which was already on for the chicken breasts roasted in capers, lemon juice, thyme, and olive oil which went with a romaine lettuce salad with the delicious avocados I picked up for a fraction of their usual price at an open market on 175th on thursday afternoon and a dijon mustard dressing.
I composed the qinoa and chard, stirring them and enjoying their lovely colors. I strewed the pine nuts over and had to take it to Malka's to stop picking at it with little tastes and nibbles.