Quinoa with a Pilaf Twist. But first, love.
It has occurred to me this week that I lack the sentimentality gene. Don’t get me wrong. I enjoy a lively romp down memory lane now and again, just like any crow-footed post-mid-life goddess with a lively past and a healthy sense of curiosity. It’s amusing- even illuminating- to look back down the road once in awhile. To catch the rear view. To shuffle through old photographs, to listen to a song that evokes the summer of ’69. That night in the back seat at the drive-in. Peter Fonda on the big screen. The bolt of first love.
But I am not wistful or gauzy eyed, thinking about the past. I don’t romanticize it. Though I had an awfully good time of it (I admit I embraced my tender freedom with gusto).
What is astonishing to me, hitting me upside the head in a virtual shakabuku, is how good my instinct was, way back then. At the tender age of 15. And 17, come to think of it. I made some pretty fine choices back in the day. My teenage heart seemed to know a thing or two about love. Though my complicated childhood made it inevitable I would eventually feel undeserving, and soon enough gravitate to the familiar territory of exploitation. The roots of self-sabotage are sown in the shadow of the dysfunctional family altar. Just when the individuating soul is awakening, the unconscious rumbles from its slumber of innocence and stirs up the familial ghosts to hook its ugly claim on fate. It whispers, You think you got out free and clear, eh?
Some never pry themselves free. Some simply give in to momentum. Some accept less, willingly, and swell with stoic pride. Some find religion and pray to angels. Some choose work. And some replace love with sentiment. The pale excuse for love. The embroidery of nostalgia and its rose-tinted ribbons, investing in a picture that looks pretty to strangers. It is not perfect, but it looks good.
Love isn’t mediagenic. It’s messy and complicated and often the timing sucks. Love asks us to get dirty. To risk authenticity, not sugar-coat its opposite. Love doesn’t depend upon perfection. Or what the neighbors think. Love seeds itself in the broken places. It prefers the company of weeds above roses. And love doesn’t require being polite, being correct, being right, being the best. Love asks us to hurt. To stretch beyond what is bearable. To feel scared. To lose control. To be ridiculous.
It took me twenty-five years to find it again. That deep, true love. And this time I grabbed it.
So dear reader.
On to pilaf! No rice in sight.
Karina xo
Quinoa Mushroom “Pilaf” Recipe
BY Karina Allrich January 2010.
You can use either broth or water to cook this quinoa recipe, but for a hearty, flavor-rich quinoa pilaf, use your favorite broth.
First:
As the quinoa cooks, gather and cut up your vegetables.
Ingredients:
Olive oil
2 cloves garlic, finely chopped
1 small to medium yellow bell pepper, diced fine
1 small to medium green bell pepper, diced fine
2 cups sliced mushrooms
Sea salt and ground pepper, to taste
2 tablespoons fresh chopped parsley
1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)
2 scallions (spring onions) sliced- white and light green sections
Squeeze of fresh lemon juice
Extra virgin olive oil, to taste
Option:
Toasted pine nuts, for serving
Instructions:
Rinse the quinoa thoroughly in a fine sieve. Drain. Place in rice cooker or pot with two cups fresh water. Cover and cook until all the water is absorbed.
When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.
Scoop the cooked quinoa out of the rice cooker and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa.
Taste test and add more salt or seasoning if it needs it.
Sprinkle with toasted pine nuts, if desired.
Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.
Note on chilling this quinoa: Before serving this quinoa cold, taste test again and adjust seasonings; chilling often dulls the flavors in these kinds of salads. I usually allow quinoa salad a few minutes out of the fridge before serving; letting it to come to room temperature helps the flavors. If making ahead as a salad, I’d use water instead of broth- personal preference.
Yield: Serves 4
