Quinoa Risotto
/This squash-flecked quinoa risotto is a light yet substantial accompaniment for the rich, flavourful chicken.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
This squash-flecked quinoa risotto is a light yet substantial accompaniment for the rich, flavourful chicken.
Read MoreRinse the quinoa before cooking it to remove the powdery residue. Wash it under cold water until the water runs clear. You might be tempted to put wasabi in these rolls, but its flavour doesn't work well with the quinoa. I used avocado (which kids don't usually like) but you can fill them with anything you wish.
Read MoreRed quinoa has more texture than white and has a nuttier flavour.
Read MoreThere’s no real substitute for the yellow aji peppers used commonly in Peru. They are quite hot and have a grassy flavour. I have used serrano peppers here, which is not quite the same but still makes this dish inspiring. Halibut is not a fish used in Peru. You would more likely find this made with Chilean sea bass. I recommend using sustainable fish if you can find it.
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© 2018, Lucy Waverman.