I love New Orleans!
I have visited the city at its most wildly wicked wonderfulness (Mardi Gras) and been there at its most vulnerable (a day after Katrina hit), and I have seen for myself how this remarkable city has recovered (and still continues to recover) from devastation.
This Tuesday the 9th is Mardi Gras, or Fat Tuesday, the last day of feasting before the fasting and penitence of Lent. And if you have never celebrated Mardi Gras in New Orleans, it really is one of those must-do life experiences.
If you can’t make it to New Orleans this year, celebrate at home with this updated version of a New Orleans classic – Dirty Quinoa.
Dirty Quinoa uses quinoa instead of rice for this iconic dish. It can be served as a side dish or even a main and it is fabulously flavorful! I like to use Ancient Harvest’s tri-color Harmony Blend but you can use white or red quinoa instead.
Gluten Free Dirty Quinoa Recipe
Ingredients
2 cups water
2 ½ teaspoons kosher salt, use divided
1 cup Ancient Harvest quinoa
1 tablespoon olive oil
1 pound chicken livers
½ pound ground pork
1 small white onion, chopped
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeds and veins removed and minced
2 garlic cloves, minced
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon dried oregano
2 green onions, chopped
Directions
Combine water and 1 teaspoon salt in a medium saucepan and bring to a boil. Add the quinoa, cover the pan, lower the heat to simmer, and let cook for 15 minutes or until all the liquid has been absorbed and the quinoa is done. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and reserve.
Heat oil in a large skillet over medium-high heat. Add the chicken livers and ground pork and cook, breaking up the livers and pork with a spatula, until cooked through and browned, about 6 minutes. Add the onion, celery, peppers, garlic, remaining 1 ½ teaspoons salt, paprika, cayenne pepper, and oregano and cook until the vegetables are soft, about 5 minutes. Add the cooked quinoa and cook for another 5 minutes. Stir in the green onions and serve.
Servings:
A gluten free recipe that serves 6 as a side dish
Ready for dessert?
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Need a quick meal?
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