April 20, 2013

Cooking for More Than One

I usually only cook recipes pared way down to about the serving size of 2. I'm only feeding myself so when I found myself preparing an entree for a work potluck, I wasn't exactly sure how much food to make.

Well, I kind of went overboard and am now stuck with the leftovers--an amount that would have been appropriate to bring to the potluck initally.
My original logic: one package of quinoa, uncooked, said it yielded 9 servings. That could feed a group of 20 or so people.
I cooked it all and was overwhelmed with the amount of quinoa I had. And I was afraid of burning my quinoa, it ended up a lil too liquidy and mushy. But use this helpful tutorial on how to cook fluffy quinoa from The Kitchn. I should have! (The article also mentions that 1 cup of uncooked quinoa makes 3 cups cooked. I made 9 cups of quinoa?!).

As for leftovers, I changed things up and formed some of the quinoa into a patty, coated in breadcrumbs, heated it up and topped with an egg. Yum.
The recipe:
Asian Quinoa Salad adapted from this recipe and this recipe.

Ingredients:
1 cup quinoa, rinsed
2 cups vegetable or chicken broth

1 tbs canola oil
1 tbs rice wine vinegar (i like seasoned, less stinky)
1 tbs honey (or less, depending on preference)
1 tsp sesame oil
1 tbs soy sauce
½ tsp sriracha sauce (optional)
1 garlic clove, minced or grated
1 tbs ginger, grated

1 red bell pepper, diced
3 scallions, thinly sliced
½ cup cooked and shelled edamame
½ cup slivered almonds
1 cup shredded cabbage (pre-packaged cole slaw mix)

Directions:
1. Bring vegetable/chicken stock and quinoa to boil. Reduce heat to low, cover and cook for about fifteen minutes.  Once cooked, let cool.
2. Mix canola oil, rice wine vinegar, honey, sesame oil, soy sauce, sriracha, garlic and ginger together and stir until well combined.
3. Toss remaining ingredients with cooled quinoa and vinaigrette.  


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