Quinoa Recipes -- A Foundation Worth Building On

May 2029. The roof was on and the exterior was taking shape. Jeff was ahead of schedule, which he said almost never happened but which the good spring weather had allowed. Interior work would begin in June—the kitchen first, because that was the most complex and the most important.

I'd spent the last year thinking about the kitchen in detail: the counter surfaces, the layout of the work triangle, the placement of the pot hooks, the size of the island that would allow four or five people to work comfortably without getting in each other's way. I'd taken notes from every kitchen I'd cooked in over the years—Danny's most of all, which I'd been able to close my eyes and walk through since I was a teenager. I knew where the knives should be. I knew the height of the counter that worked for my particular arms. I knew I wanted deep sinks and good overhead light and a gas range with a serious BTU rating.

Carol had translated all of it into specifications that Jeff was executing. I checked in weekly, sometimes more. Jeff took the interest as encouragement rather than interference, which I appreciated.

Kai was accepted to the Vermont program. He told me over the phone in May with a specific kind of joy that's different from regular excitement—the joy of something you worked hard for arriving as you hoped. I said: go. He said he was going. He asked if the land would still be here when he came back for summers. I said: I'll be cooking at the barn fire and waiting for you to come help. He said: perfect. That was the whole plan.

With the kitchen framing finally underway and Kai’s summer visits on the horizon, I found myself thinking about the kinds of meals I’d be making at that island — food that could feed four or five people comfortably, food that held up whether it came off a gas range or a barn fire. Quinoa keeps coming back to me for exactly this reason: it’s honest, adaptable, and good for people who’ve been working with their hands. When Kai walks back up the hill after a season in Vermont, this is the kind of thing I want waiting.

Quinoa Recipes

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

• 1 cup dry quinoa, rinsed well
• 2 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Toast the quinoa. Heat olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and minced garlic and stir for about 2 minutes until the quinoa smells nutty and begins to turn golden.
2. Cook the grain. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
3. Fluff and cool. Uncover and fluff the quinoa with a fork. Spread it on a sheet pan or large bowl and allow it to cool to room temperature, about 10 minutes.
4. Combine the vegetables. Add the cherry tomatoes, cucumber, red onion, and parsley to the cooled quinoa. Toss gently to distribute evenly.
5. Dress and season. Drizzle lemon juice over the mixture and season with salt and black pepper. Toss again. Taste and adjust seasoning as needed.
6. Finish and serve. Transfer to a serving bowl. Top with crumbled feta if using. Serve at room temperature or chilled.

Nutrition (per serving)

Calories: 230 | Protein: 8g | Fat: 7g | Carbs: 33g | Fiber: 4g | Sodium: 380mg