05.06.2008 Quinoa with Hazelnut Parsley Pesto
feel free to use any other green veggie if you’re no Brussels sprout fan. it’s ok: its skin is thick enough by now to handle the rejection with grace and dignity.
serves about 3:
the pesto:
1/4 cup hazelnuts (feel free to toast them for extra oomph! preheat oven to 350F, place hazelnuts in a baking pan in a single layer, bake for 10-15 minutes until lightly colored. wrap in a towel and leave covered for about a minute, to steam. rub with towel to remove as much of the skin as possible, let cool.)
1 big or 2 smaller clove(s) garlic, pressed
2 T freshly squeezed lemon juice
generous pinch coarse sea salt
1 bunch curly parsley, stemmed = about 1 1/2 cup, super packed
2 T extra virgin olive oil – you might need up to 2 T more to get a paste-like concoction so that the pesto isn’t too dry.
in a food processor, combine hazelnuts, garlic, and lemon juice. pulse several times to grind the nuts.
add salt and parsley, process for a minute. drizzle EVOO (shut it with the Rachael Ray comments, or I will throw tomatoes at you) and process until well combined, scraping the sides with a rubber spatula to make sure all’s well mixed.
set aside.
the quinoa:
1 cup quinoa, well rinsed
2 cups pure water
bring water to a boil in a medium saucepan. add quinoa and cook on medium heat, uncovered, for 10 minutes. drain quinoa, spread on a Silpat or cookie sheet to let cool.
combine pesto with quinoa in a large bowl.
the sprouts:
about 10 Brussels sprouts (trimmed, cleaned and quartered)
pinch coarse sea salt
1 T grapeseed oil (or favorite oil)
1/4 cup chopped white onion
juice of half a lemon
squirt of sherry wine if needed, to deglaze (water would work too if you’re in a pinch)
in same medium saucepan used to cook the quinoa, heat oil and onion, cook until translucent, on medium heat.
add Brussels sprouts, lemon juice, and salt, cook until tender, about 5-7 minutes.
add a squirt of sherry if the sprouts stick a bit, to deglaze.
stir into quinoa pesto. serve warm, or at room temperature.