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Lately, I’ve been obsessed with quinoa (pronounced “keen-wah”) and this super food has been making its way into a lot of my meals.  We’re talking a gigantic bag of golden quinoa from Costco (so you know its oversized), is practically all gone in less than a month.  And while Vince has prepared it at work in the past, I’ve managed to convince him to eat it at home, too.  With the different ways it can be flavoured and prepared – it can be really yummy if you’re not afraid of adding things to make it tasty!

After seeing that my good friend, Ngan, had this cookbook and finding all sorts of inspiration, I put it on my Christmas wishlist and got it as a gift from my dad!  So last week, while Vince was at work, Ngan invited me over to cook dinner with her and we used the ginger edamame quinoa recipe from the cookbook and created this delicious meal:

Tilapia with Sake Kasu and Ginger Edamame Quinoa

The tilapia that Ngan got was super fresh, the pieces were huge and sweet and the sake kasu added a subtle sake flavour and worked really well with the ginger edamame (which came fresh from an Ontario farm!) quinoa.  This was a ridiculously healthy and very filling meal.

Thanks, Ngan for yet another delicious evening!

Who says Vince is the only one that can cook?  (an at home meal, that is)

Just sayin’

Here are some tips on cooking quinoa:

  • The ratio of quinoa to liquid (I prefer veggie or chicken broth) is 1:2 – so if is 1/2 a cup of quinoa, its one cup of broth/water
  • Rinse the quinoa under water before you cook it – this apparently makes it taste less bitter (though I never notice the difference)
  • Bring the quinoa and broth to a boil uncovered, then reduce the heat to low, cover and simmer for about 12 – 15 minutes.
  • Fluff with a fork
  • Add delicious-ness like fresh lemon juice, olive oil, veggies, beans, fresh herbs, spices, garlic, etc.
  • Enjoy as a side dish or as a meal!
With love,
Chef’s Wife
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