One of my favorite Ft. Greene restaurants, General Greene (their menu), creates the most beautiful red quinoa with walnuts, mint, and preserved lime. This is my version, with crunchy red quinoa, toasted walnuts, sautéed red cabbage, shaved slices of goat ricotta salata,

and preserved lemons I began a few months ago that provide twinkling bits of citrus throughout, the way through the middle of the week…

Related posts:

1. flatirons, palm sugar, kumquats in cauliflower
2. kthread cooks: ricotta
3. you put the lime in the coconut

1. Mica:
   March 10th, 2010 at 2:53 pm

   I am ashamed to say that I’ve never had quinoa. Can you compare its flavor/texture to any other grain? I’m sure I’d like; I just have to come to terms with the heftier price tag.

   How does one preserve lemons?

2. Kristen:
   March 10th, 2010 at 10:05 pm

   Mica, the quinoa is like couscous, but crunchier (more toothsome, you could say). It’s worth it, especially for your runs, because it a complete protein.

   I preserved these by wedging about six and a half lemons in a canning container, covering with salt, and refrigerating for a few months. More detailed recipe to come—

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Posted by Kristen Taylor on Wednesday, March 10th, 2010, 10:11 am * Filed in brooklyn, Food. * Tags: kristen, kthread, quinoa, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.