Continuing in my series of Purple Food, muscadine grapes are a rich source of polyphenols and are considered a super anti-oxidant. Find out more about the muscadine nutrition profile here.

Roasting or toasting quinoa continues to be my favorite way to eat this grain that is not really a grain, but a seed. Confused? Probably because it assumes the grain persona. You cook it by boiling it and then you use it as you would any grain. But, I have never been able to get past it’s appearance as it sits on various salad bars at places like Whole Foods or other “healthy venues.” But I have always wanted to like quinoa because it’s a perfect food that is filling.

This is an ancient food that could be THE food of the moment, because it’s perfect protein, has a low glycemic index, and is gluten free.

The only problem I see with quinoa is that it can get a bit boring and bland. I know you could say the same thing about rice, but quinoa cooks up almost like a porridge, and that is not a texture as easily adaptable to some recipes as other grains....

...unless,  you take a different approach, and roast it to get a crispy texture.

I first got this idea back in January when I fell in love with using cast iron, and made an amazing wintery dish with butternut squash. Quinoa continued to intrigue me as a quite perfect meal, and this dish was submitted for the Blogger Aid Changing the Face of Famine Cookbook, which will published on Amazon soon. My photo was chosen as one of the few to be published and I think probably the ingredient (quinoa) helped with that decision. 

I’m at it again because Culinate has proposed to its readers a naked grains challenge.

I took a strong mediterranean approach and incorporated this into my series on purple foods using purple onions.  Purple (red) onions are high in flavenoids and are much more than just “flavor” contributors. 

The Process

While you’re cooking the quinoa on top of the stove, you can grill the vegetables. I chose red bell pepper, red onion, grilled fennel and breaded eggplant. If you want to be completely gluten free, the eggplant can also be grilled. The capers add enough bite and tang as there is no dressing necessary for this salad. I topped it with the last of our basil, and some chopped herbs from the fresh fennel, but you could certainly take your herbs in another direction with thyme, rosemary or parsley. 

The lovely thing about a dish like this is that it is complete and needs nothing else.

One other variation of this uses more quinoa, and fluffs it up a bit, making a layered look.

Alternate Assembly:  Layer Quinoa between grilled vegetables

Recipe (4-6 Servings)

3 C uncooked quinoa

6 C salted water

3/4 C grated parmigiano reggiano

2 T capers

extra virgin olive oil

Sea salt, freshly ground pepper

1 fennel bulb, sliced crosswise

1 red bell pepper, seeded, sliced crosswise (optionally use red and green)

I small eggplant, sliced, sweated,

1 egg beaten (for eggplant) (skip if grilling eggplant)

1/2 cup panko breadcrumbs (skip if grilling eggplant)

1 red onion, sliced cross wise

A few torn basil leaves or several thyme sprigs removed from stem or parsley

Sea salt

Freshly ground pepper

To Cook Quinoa Prior to Roasting:

Rinse several times really well. This is an important step to rid quinoa of

soapy saponin which, if not rinsed well, will emit a bitter taste.

The ratio for cooking is 2 parts water to 1 part quinoa.

Once rinsed, add to salted water, bring to boil, lower heat, cover and

simmer for 15 minutes.

Once cooked, add 1/2 C parmigiano reggiano, a drizzle of olive oil, season

with salt and pepper.

Allow to cool enough so you can handle, because the

next step is done with your hands.

To Roast Quinoa:

Use a cast iron pan, pizza stone, or parchment paper and baking sheet.

Press quinoa with palm of your hands, keeping it together in one form, about 3/4 inch high.

Roast quinoa in hot oven of 425 degrees. Turn after 10-15

minutes once you see edges browning. Don't worry about keeping it all

together. Just use as large a spatula as you have and turn it over to

continue until the top is toasted. 

Grilled Vegetables

Brush with olive oil and grill either on grill pan, or outside gas grill until done.

Sweat eggplant first by salting both sides then placing on paper towels for 30 minutes.

Rinse off excess salt. Dry.

Eggplant is dipped into egg and then panko and fried in pan until crispy on both sides.

Optionally, grill eggplant.

Arrange vegetables stacks, using either one layer of quinoa or alternating quinoa with some of the vegetables, adding in capers. Add in herbs of choice.

Optional Garnish: Add a drizzle of olive oil if necessary, and some grated cheese.

Serve immediately or at room temperature.

This is best eaten at room temperature, or warm.

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3500 votes were sent in for 24 categories. Food Buzz narrowed it down to  the top five in each category I am honored to be nominated for the “blog you would most like to see have her own food network show”.

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More Spinach Tiger Purple Food Recipes:

Muscadine Grapes                            Candy Onion Italian Pizza       Roasted Quinoa, Red Onion

Purple Brandy Ice Cream                Purple Cauliflower                            Pull Hull Peas

Purple Caponata                              Purple Roasted Sweet Potato Fries                Pick a Peck of Purple

Key Words: Quinoa, Eggplant, Red Onion, Bell Pepper, Purple Food, Culinate, Naked Grains Challenge

Spinach Tiger Entry 114  Angela Robert - Purple Food: Not So Naked Roasted Quinoa

All original content (outside of adapted recipe) copyright © 2009 Angela Roberts, All Rights Reserved