For my recipe this week I did not follow a recipe really, I just improvised a little with what I thought sounded good and the end result was pretty tasty.
- 180g quinoa
- 1.5 cups beef broth
- 1.5 cups water
- 4oz ground beef
- 3oz shredded cheese
- salt
- pepper
- garlic powder
Special Equipment
- rice maker
Process
I started by preparing my quinoa. I had read that you can prepare it and a rice maker and I had also read that you can prepare it with broth instead of just water, but I had not seen if you could use both of those methods at the same time so I decided to just give it a try. I measured out 180g of the quinoa and added that and the beef broth and water to the rice maker and started it. While that was cooking I had to brown more ground beef, so I heated up a skillet and began that process, adding salt, pepper, and garlic powder to taste.
Comments
Overall I was very pleased with how this turned out. I have always liked the idea of quinoa as a grain ingredient but have never really been a big fan of the very earthy flavor, but cooking it in the broth was an absolute game changer. I am not sure if this was the quinoa or the fact that I used broth or a rice maker or all three, but the quinoa took almost an hour to cook which seemed like a very long time, so I will have to experiment with that a little more to see what was the cause. I definitely could have added some more cheese or even some milk or cream to make the overall dish creamier. I would also like to try this same recipe with other whole grains because the texture of the quinoa got a little lost in the overall dish, but I think maybe some wild rice would be very tasty in the context of this bowl. Finally the last thing I would change is maybe add some hot peppers like jalapeños to add a little spice to this very fatty dish, as well as some light crunch.
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