Do you associate certain foods with the positions you eat them in? For instance, when I think of crawfish, I immediately picture myself leaning over a picnic table, elbows akimbo, fingertips dripping with garlicky butter. Or if I imagine my favorite breakfast tacos, I can’t help but tilt my head sideways a little, as one does to minimize taco spillage when taking a big bite. Banana bread? I’m always hovering over a still-warm oven, sneaking steamy bites straight from the loaf pan, my other hand cupped to catch the crumbs.
Likewise, I always eat quinoa the same way. For some, the mention of quinoa may elicit thoughts of lettuce-loaded forks lifted to the toothy, whitened smiles of fitness gurus with impeccable posture, or other such stock image fodder used in online pop-up ads selling you pills for perfect abs. And while we are talking about a bona fide health food, those images couldn’t be further from the reality of my actual quinoa-eating stance: huddled in an exhausted blob on my couch after a long day. A warm bowl of nutrient-rich quinoa is my go-to when I’m too tired and hungry to even order takeout, let alone cook something fancy for myself.
If there’s a better nutritional salve for hectic weeknight dinners, I don’t know it. Quinoa is my one-stop shop for the nutrients that make up a healthy, filling meal. It’s naturally low in saturated fat and provides B vitamins, zinc, and iron. It’s also a complete protein, meaning it contains all essential amino acids, whereas grains do not; you don’t have to supplement a bowl of quinoa with meat, eggs, or seeds to maintain your gains.
While technically not a grain, it’s texturally similar and rich in fiber, which makes it a great substitute for rice or pasta (which in my opinion are two of the most comforting foods you can eat when you just need to relax). To that end, I’ve served quinoa under marinara sauce, stir-fried it with soy sauce and eggs, and folded it into melted cheddar as an alternative to macaroni and cheese. You can even use quinoa for sweet breakfast recipes, like porridge or overnight oats.
For this recipe, I’ve boosted quinoa’s natural nuttiness with the warm, bright flavors of Thai cuisine. If you love curling up with a takeout box of pad thai but sometimes arrive home too late to order in, this dish is for you. It starts with a broth of curry powder, soy sauce, and fresh young coconut water. We’ll add bell pepper, cherry tomatoes, and carrots for color and vitamins and finish with fresh ginger, green onion, and lime for zing.
The best thing about this recipe is that it keeps on giving. Like rice, quinoa can be made ahead in big batches, so you’ll have plenty of leftovers for lunch the next day. You can reheat it or enjoy it cold over a spinach salad, wrapped into a spring roll with purple cabbage and cucumber, or rolled up in a tortilla with sliced avocado.
