I think I have a problem. I tend to go a little crazy when it comes to buying grains. Wheat berries, couscous, Israeli couscous, millet, brown rice, white rice, sticky rice, oats and quinoa. There have even been occasions when I lost track of which grain was which since I buy them from the bulk bin.
See, I told you I have a problem.
I keep buying because every time I’m in the store I have great ideas of what I will make. Not to mention that if it is a hard grain to find at a great price, I just can’t resist.
As I get settled into the new job I’m finding my cooking creativity is suffering. I trust it will return, but right now I’ve got lots of grains and no cooking going on.
Last night I was motivated, though. Weak as it may have been, I made an attempt to use up my rations. I turned to the red quinoa.
Not in the mood for savory, I went sweet. And not just sweet, but an autumn-inspired sweet. I’m amazed at how well quinoa turns out with fruits and other sweet additions. The nutty flavor comes out and it tastes like it was meant to be.
I sautéed pears with mascavo sugar, cinnamon, ginger and walnuts. Once tossed with some cooked red quinoa, it became this morning’s perfect breakfast. The best meal I’ve had all week!
Gingered Pear Quinoa with Walnuts
Makes: 2 servings
Ingredients
1 tablespoon unsalted butter
2 tablespoons mascavo sugar
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
1 pear, cored and chopped
2 tablespoons walnuts, chopped
1 cup cooked, red quinoa
Prep
Melt the butter and sugar in a skillet on medium heat. Add the cinnamon and ginger and cook until bubbly.
Add the chopped pear, and stir to coat with the sugar mixture. Cook about 1 minute, careful to keep the pears somewhat firm. Add the walnuts.
Stir in the quinoa and serve warm.
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