oh hi! it’s just me. i’m popping in to share a quick recipe for a simple/minimal/one-pot dish that made me not hate tatsoi this week. i wrote up a quick run-down of the cooking process when i shared this photo on instagram, but i realize it’s not necessarily convenient or fun to search for a single instagram photo amid a wall of squares when we’re trying to make lunch. i also wanted to give this recipe some space here on the blog because i think it serves as a solid outline or a reference for putting together other one-pot, grain-on-green meals. some ideas and combinations that come to mind: brown rice and lacinto kale — skip the ginger, add more onion; sorghum and dandelion greens; buckwheat and daikon. use whatever greens are in season and whatever grains are available to you. try stuff and see what works.
another treasurable thing about this meal (aside from the eating-wholesome-food and the tastes-good parts) is that you don’t have to tear your kitchen apart to make it happen: you’ll have one pot to wash and a cutting board to wipe down. it’s weekday- and workday-friendly in that regard. and whether or not we operate in weeks or at work, i imagine we all could use a simple, nourishing meal with minimal fuss sometimes.
- 1-2 tablespoons sesame oil
- ½ onion or 1 large shallot, chopped
- 4 large cloves garlic, sliced or minced
- 1½ inch knob fresh ginger, peeled and grated or minced
- 1 cup uncooked quinoa
- 1½ cups water
- 1 tablespoon tamari
- ¼ teaspoon red pepper flakes
- 1 big bunch (or several small bunches) tatsoi leaves
- 1 tablespoon (or to taste) seasoned rice vinegar
- if you're planning this meal ahead, soak the quinoa in fresh water for at least 8 hours. then, wash and rinse the quinoa well, agitating the grains under running water with your fingers to rub off any of their residual saponins (their naturally bitter seed coating).
- if you're making this meal straightaway (without soaking), just give the quinoa a quick rub and rinse. drain and set aside.
- place a large pot with lid over medium-high heat and add sesame oil. when it's hot, add the onions or shallot and cook for five minutes or so, stirring occasionally.
- add garlic and ginger, stir, and cook for another minute or two until the raw pungency of the garlic diminishes.
- add the rinsed and drained quinoa to the pot, along with 1.5 cups of water, tamari, and crushed red pepper. stir, cover, and bring to a boil.
- when the pot reaches a boil, turn the heat down to medium-low and let simmer for 10-15 minutes or until quinoa is tender and has absorbed most of the liquid.
- stir quinoa to redistribute any remaining moisture. add the tatsoi leaves and gentle stir them into the quinoa until just wilty.
- remove pot from heat and splash in the rice vinegar. taste and season with salt or pepper, if desired. serve in bowls and top with scallions or cilantro, if you want. enjoy.
try different combinations of grains and greens based on what's available and in season: brown rice and kale; buckwheat and daikon greens; sorghum and dandelion greens.
if you're sensitive to gluten, make sure to use gluten-free soy sauce or tamari.