Marcus Samuelssons Quinoa With Broccoli Cauliflower And Toasted Coconut Recipes

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MARCUS SAMUELSSON'S QUINOA WITH BROCCOLI, CAULIFLOWER AND TOASTED COCONUT



Marcus Samuelsson's Quinoa with Broccoli, Cauliflower and Toasted Coconut image

Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy weeknight meal. Quinoa, steeped in coconut milk, becomes a rich canvas for vegetables and bold flavors like ginger and Aleppo pepper.

Provided by The New York Times

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons unsweetened coconut flakes
1 cup quinoa
1/2 cup coconut milk
Kosher salt
2 tablespoons olive oil
1/2 cup small broccoli florets
1/2 cup small cauliflower florets
1 medium carrot, peeled and thinly sliced
2 celery ribs, finely chopped
4 scallions, thinly sliced
1 tablespoon minced peeled ginger
2 garlic cloves, minced
3 ripe tomatoes, chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon smoked paprika
1/2 teaspoon Aleppo pepper or hot red pepper flakes
Freshly ground black pepper

Steps:

  • Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
  • Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
  • While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
  • Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
  • Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 574 milligrams, Sugar 4 grams

CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON



Crisp Quinoa Cakes With Almonds, Rosemary and Dijon image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, weekday, appetizer, main course

Time 1h15m

Number Of Ingredients 9

1 cup quinoa
Salt
1/4 cup chopped almonds
2 tablespoons minced shallots
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
Freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving

Steps:

  • Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
  • Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
  • Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 1 gram, TransFat 0 grams

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