Thursday, January 7, 2010

Red Cannellini Quinoa

A nice Italian-esque dish for those celiac sprue or gluten intolerant folks stuck in old hometowns with limited food resources. If mushy corn pasta ain't your thang, and if quinoa is not to be found, wild rice would be lovely. As for you gluten lovers? I say, enjoy with pasta if that's what you prefer.

Heat thinly sliced shallots, minced garlic, 1/2 T oregano, and basil, salt, and pepper to taste in 2 T olive oil. Add 15 oz. can of crushed tomatoes. Simmer for 10 minutes. Add 15 oz. can of (drained) cannellini beans, 1/2 cup of sherry, and 1/2 cup heavy cream or half and half. Simmer for another several minutes, then dust with parmesan.

The amounts here will serve three as an entree, so measure your grain accordingly. The red quinoa we used was perfection, but, it turns out, I didn't need to use three uncooked cups of it to feed, um, four.


  1. I'm always looking for more ways to make quinoa: Thanks for the idea! I imagine this would also be good with chickpeas, and maybe some cumin and paprika to give it a real Spanish feel.

  2. Hmmm, I think I need to get subscribed to our comments because I just saw this, milcarnivore! I actually was wishing I had had smoked paprika on hand. Let us know if you created a succesful variation!