Recipe courtesy Mike Rakun, chef and general manager at Mill Valley Kitchen, Minneapolis.
This deceptively simple recipe is packed with amazing flavor and texture. Mike Rakun, chef and general manager of the Mill Valley Kitchen in Minneapolis, says red quinoa is essential in this recipe for its heartiness and beautiful color.
“We serve this quinoa under a miso-glazed sea bass with a sweet-and-sour cucumber slaw,” he says. “The acid from the slaw feeds into the grains and gives the quinoa an extra bite.”
- 1 cup red quinoa
- 2 cups chicken stock, vegetable stock or water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 2 garlic cloves, crushed
- 1 teaspoon chopped fresh ginger
- ½ cup sliced shiitake mushrooms
Place quinoa, stock or water and salt in a small saucepan, and bring to a simmer. Place a lid on the saucepan, turn off the burner and let the quinoa steam for about 20 minutes, or until done.
In a medium sauté pan, heat the olive oil. Sauté the shallots, garlic and ginger until soft. Add the mushrooms and sauté until cooked through, about 3 minutes. Stir in the quinoa and add salt and pepper to taste. Serves 4.
An oaky Chardonnay will play off the nuttiness of the quinoa, but Rakun leans toward pairing this dish with his favorite wine of the year, the 2009 Pillow Road Pinot Noir from California’s Russian River Valley. The wine’s earthy elegance plays off the shiitake mushrooms, while its crisp acidity highlights the zesty garlic.