If you are not Rosalie or Darcie, you can enter this week’s drawing for "Cooking With Quinoa," by Rena Patten. I know I’m blanketing the world in quinoa lately. Blame the media. Meaning, the cookbook publishing industry. It’s good stuff, at least.
If you want to enter the drawing, send an email to firstname.lastname@example.org. Include your NAME, MAILING ADDRESS and the NAME OF THE BOOK you want.
For those who are just here for the food, I like the look of this recipe.
RATATOUILLE WITH QUINOA
1 large eggplant
4 tablespoons extra virgin olive oil
1 large onion, chopped
2 medium zucchini, diced
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 (14-ounce) can diced tomatoes
Salt and freshly ground black pepper
3/4 cup quinoa, rinsed and drained
1 cup hot water
Small handful chopped flatleaf parsley
1. Preheat the oven to 170 degrees and line a baking tray with baking paper.
2. Cut the eggplant into thick slices lengthways and cube. Drizzle and coat with 2 tablespoons olive oil, place on the baking tray and bake in the heated oven for about 20 minutes, turning over once, until browned. Remove from the oven and set aside.
3. Meanwhile, heat the remaining olive oil in a large saucepan and cook the onion until soft and golden. Add the zucchini and pepper and cook about 5 minutes, until the vegetables start to go golden. Stir in the garlic and tomatoes and season with salt and pepper. Cover and simmer for 15 minutes.
4. Add the quinoa to the pan with the water. Stir and simmer, covered, for 15 minutes. Then add the eggplant and cook for a further 5 minutes. Stir in the parsley and serve.
— “Cooking With Quinoa,” by Rena Patten
▀ Per serving: 341 calories, 16 grams fat, 9.4 grams fiber, 8.1 grams protein, 45 grams carbohydrate, 73 milligrams sodium, 0 cholesterol
Values are approximate.