Black Quinoa, Pignoli & Tomato Toss

September 9, 2012 § 1 Comment

What do you do with a tomato beaten by the sun, scorched fiery red, with flesh so plump and juicy that it has folded over upon itself?

I found it cloaked with purslane beneath a mound of weeds while picking kale at my secret kale picking spot.  I got lucky, had it been there much longer it probably would have turned to mush, but its scarlet skin caught my eye. Tomatoes are delicious, but I only eat them in the summer because, well you know; they suck in the winter. First off, they are gassed red with ethylene gas made from petroleum. Secondly who wants to eat a cold, watery tomato when it’s snowing – I’ll take a warm, sweet buttercup squash over a mealy tomato any winter day. Anyways, a lot of the tomatoes we grow end up getting cooked down and jarred, so they can be used when the days are short and there is snow on the ground, but big ones like these require eating now.

Brandywine, Amish paste, Aunt Rudy’s paste, Pineapple Bicolor (my personal favorite), Sungold, Cherokee Purple, Black Prince, Cosmonaut Volkov, Green Zebra, Big Boy, Verde Puebla, Tomatillos, Jubilee, Rutger’s, Early Girl, Grandma Mary’s paste and Black Krim tomatoes made up this summer’s collection. I will miss going into the backyard before every meal, but I am relishing in it, using every bit of fresh food that I can.

So, while tomatoes are everywhere you should be throwing them into everything (unless of course you’re allergic to them, in which case I’m very sorry but you’ll have to sit this one out)! Here I’ve combine bright tomatoes with organic black quinoa, pignoli (aka pine nuts but pignoli sounds so much better), basil and a splash of freshly squeezed lemon juice. This recipe is fast and delicious, it’s vegan, gluten-free and because it’s quinoa based, it is a good source of complete protein.  Oh, and it makes a convenient salad topper; keep it in your refrigerator and scoop some onto a bowl of hearty spinach or spicy arugula.

Black Quinoa, Pignoli & Tomato Toss

2 3/4 cups vegetable broth,  1 cup black quinoa,  1/2 cup pignoli nuts,  4 large tomatoes, any variety, diced,  1/2 cup fresh basil, chopped,  juice from 1/2  of a lemon,  1/2 tbsp dried mint, 1 tsp dried tarragon, black pepper and sea salt to taste and extra virgin olive oil

In a medium sauce pan over high heat bring 2 cups of vegetable broth and quinoa to a boil. Once boiling, cover and turn the heat down to medium. Stir every couple of minutes until the quinoa has absorbed all of the liquid.

If the quinoa doesn’t fluff up, but remains chewy add the remaining 3/4 cup of broth and continue to cook over medium heat until the liquid is gone and the quinoa is fluffy. When finished quinoa has tiny white strands that separate from the black part of the grain (see above).

When the quinoa is completely finished toss it with 1-2 tbsp of olive oil, transfer it to a serving bowl and refrigerate for 30 minutes, or until cool.

While the quinoa is cooling, dry roast the pignoli nuts in a cast iron skillet or saute pan. This takes less than 5 minutes. Once the pan is hot the nuts will brown and become fragrant; this means they are finished.

Chop the tomatoes, discarding the water and seeds in the center; this prevents the dish from being watery.  Julienne the basil and combine it with dried mint, tarragon, lemon juice and a teaspoon of olive oil.

When the quinoa has cooled toss in the basil dressing and the pignoli nuts. Season with salt and black pepper before serving.

Enjoy.

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§ One Response to Black Quinoa, Pignoli & Tomato Toss

  • paul says:

    So anyway if the bike with the basket full of excellent veggies, greens and basil doesn’t put a smile on someone’s face I’m not sure what will. And I couldn’t decide after reading this at first whether a) I wanted to actually date that sundried tomato, or b) legally change my name to Cosmonaut Volkov…, both seemed totally reasonable. Amazing creation here–it actually had me at the title. The picture at the end just set all that in place.

    I could picture this on top of one of the better salads in the world. And any reason to use the word pignoli is spectacular! Definitely the right conclusion on winter tomatoes, too. Highly marketed super food be damned…, there is absolutely nothing like eating fresh in season food, preferably grown personally. Or harvested locally (like the concord grapes I’m going to fiend on that grow in yards of seasonal houses on the island in the next weeks, but that’s another story)…

    I’m gonna be 52 in three days!

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