Sam Talbot is a well known American chef in his thirties, working now in Montauk, Long Island.
He has Type 1 Diabetes and has written a delightful cookbook illustrating the way he lives, eats and cooks with a nicely ironic title–The Sweet Life.
We vied for numero uno position in the pre-publication list in our category on Amazon.
Well, I say vied— I made it once, I think!
He raves about the increasingly popular South American grain, quinoa, saying he eats it at least three times a week.
In a post in March last year I wrote this about Quinoa:
This seed, one of the oldest known grains, is a useful alternative to rice, takes less time to cook and is very easily digestible.
It is grown high up in the Andes–and no one seems to agree on how to pronounce it!
It serves as a plain canvas on which you can paint what you like.
Here you can learn more about the benefits of Quinoa–perhaps more than you want to know!
This is Sam Talbot’s recipe–slightly adapted; it’s delicious.
The amount of liquid required is double the volume of the quinoa–easy to remember!
1 cup quinoa
2 tablespoons olive oil
1 shallot–chopped small
1 tablespoon coriander seeds
1 teaspoon cumin seeds–(he leaves the coriander and cumin seeds whole, which you’d think would be tiresome, but it works–giving a nice added crunchiness)
2 tablespoons of fresh ginger–chopped small
4 garlic cloves–pulped with some salt
zest and juice of a lemon
2 cups stock–I use organic vegetable stock cubes
- Heat the oil in a pan and sauté the shallot and the spices (coriander, cumin, ginger, garlic) for about five minutes to soften them.
- Add the quinoa to the pan and turn it over with the spice mix.
- Add the stock, the lemon juice and zest and bring it up to a simmer.
- Cover the pan and turn the heat down low.
- Cook for about twenty minutes.
- Check to see how it’s doing after 15 minutes and give it a stir.
- The grain should absorb all the liquid by the end of cooking.
- Sprinkle the parsley over and fork it carefully into the quinoa.