Kalamata Quinoa

Namaste,

I am so grateful to cook for Ma and Kashi. For me this is one and the same.

I am grateful to share these recipes with everyone.

This for me is sharing Ma and Kashi.

Cooking and feeding others brings such joy.

I hope this next recipe brings you joy … Kalamata Quinoa.

Quinoa is one of those super healthy grains.

It has a unique flavor. It is great plain and/or seasoned in different ways.

This recipe basically is cooked Quinoa, Parsley, Kalamata Olives, Sun dried Tomatoes and a Greek dressing

We serve this at our Kashi Market a lot.

Enjoy !!!

Love Swami Rudra Das

Ingredients & Utensils:

• 2 cups Organic Quinoa
• 2 1/2 cups Water – Bring to boil in separate pot or from tea kettle
• 1 Tablespoon Organic Olive Oil  ( Og. will abbreviate for Organic 🙂 )
• 1/2 teaspoon Og. Tumeric
• 1/2 teaspoon  Og Black Pepper
• 1/2 teaspoon Og Granulated Garlic
• 1/2 teaspoon Sea Salt
• 1 bunch Og. Italian Flat leaf Parsley
• 1 jar pitted Kalamata Olives
• 1 jar of Og. Sun dried Tomatoes
• Greek Dressing Recipe – Below
• Food Processor or Chef Knife & Cutting Board
• Mixing Bowl

Greek Dressing:

• 1/2 cup Og. Red Wine Vinegar
• 3 Tablespoons Water
• 1/4 cup Og. Lemon Juice
• 2 1/2 teaspoons Sea Salt
• 1 1/2 teaspoons Dry Yellow Mustard – ground
• 1 1/2 teaspoons Og. Black Pepper
• 1 1/2 teaspoons Og. Granulated Garlic
• 1 Tablespoons Og. Oregano
• 1 cup Og. Extra Virgin Olive Oil
• Blender or mixing bowl and whisk
• This is a strong dressing.
  Put all the ingredients in your blender, except the oil. Turn on blender and slowly add the oil until emulsified.
• If you do not have a blender put all the ingredients in a bowl, except the oil, next slowly drizzle the oil while whisking vigorously.

Directions:

Step 1:

Make the Quinoa:

Put 2 Cups of Quinoa and 1 Tablesoon Olive oil in sauce pan. Mix really well so all the quinoa is coated with some oil.

Add tumeric, black pepper, granulated garlic,and  salt. Mix well until the quinoa is coated with spices.

Now add the boiling water, turn  the heat to medium/high and stir and bring to a boil.

Put a lid on the pot and leave heat on medium/ high for 7  seconds  (this gets the steam pressure hot under the lid),

now lower heat to simmer  or very low, and cook for 20 – 25 minutes.

Do not lift up the lid while it is cooking, you want all that steam pressure to stay under the lid, this helps the quinoa cook nicely.

Normally I cook this in the oven, but for a small amount I think this will be easier.

When done the quinoa should be separate with a little bite.

If it is too firm, add a  little boiling water , recover and cook another 5 minutes.

When Quinoa is done, put it in a medium to large mixing bowl to cool and let all the steam evaporate.

Step 2:

Parsley, Olives, Sun dried Tomatoes:

Wash and chop parsley by hand or  in food processor.

Add to quinoa.

Check olives for pits.

Even though they are already pitted it is good to check, especially to save yours or someone else’s teeth.

Start with 1/2 a jar of olives. Chop up the olives by hand, or in the food processor and add to the quinoa.

Olives are salty, and can over power so add them in to taste.

Add chopped sun dried tomatoes, taste them as well, sometimes they are salty too.

The best is to roast your own tomatoes and I will share that in another recipe.

Step 3:

Make the Dressing:

Make the dressing and remember that it is strong so only add 1/3 of it to the Quinoa mixture.

Mix well and add more dressing to your desired taste.

Again use your personal judgement on the amount of dressing and olives.

Best is to always taste as you cook.

It is easy to add more, not so easy to take out.

Kalamata Quinoa !!!

Enjoy !!!

Love Swami Rudra Das