Bittman recommends roasting the quinios, and it makes a huge difference. It's a little bit crunchy and far more flavorful. Admittedly, I didn't follow the recipe exactly since I already had the TJ's Potato Medley bag around, I figured I might as well use it. Although this is one of the first times I've freelanced away from the recipe, it turned out pretty good. Here's the what I actually did (let me know if you want the actual recipe):
- Grease an 8 X 10 or 8 X 8 pan with olive oil.
- Put 3-4 peeled cloves of garlic along with Potato Medley into a pot with water and bring it to a boil. I added some salt, but probably didn't it any since there's probably already plenty in the bag.
- Pre-heat oven to 400.
- After the water's boiling, add 3/4 cup of quinois and turn the heat down a bit, but keep it rolling for 5 minutes.
- Drain enough so excess water is gone and pour into pan.
- Add another tablespoon or so of oil, ground pepper, salt if you want and toss.
- Bake for 15 minutes.
- Remove and scrape around the edges and toss again.
- Bake for 10 minutes.
- Add some chile powder and cheese of your choice. I used what I had around, some cheddar cheese slices I tore up and some grated parm.
- Bake another 5 minutes.
This turned out pretty darn good. The cheese helped of course and the crunchy, nuttiness of the quinois definitely made me appreciate the grain more than I ever have before. I don't know if the Potato Medley is a healthy choice or not, but it doesn't seem too bad.
My personal take away, is that roasted quinois is way better than boiled.