Senior year of college I lived with ten other girls in an 11-bedroom house. Suffice it to say that we were a group of “strong-minded” Cornell women, infringing upon other roommates’ personal space and sanity with less than stellar cleaning habits and oftentimes downright rude clothing theft (which we considered silent “borrowing” at the time).
The other day over drinks a few of us were laughing about the fact that almost all of us now live alone, in very clean spaces.
Clearly that experience left a lasting mark on all of us, so this post is dedicated to my fellow Cornell alum/solo-dwelling/sanity-seeking former roommates, whom I will always admire for going through all that we did.
Now let’s get to the food: this is a seriously good meal which you may consider strange to make for one person. I can’t decide whether I agree with you, but regardless you can easily double this recipe and enjoy it with a significant other, good friend, roommate, etc.
If you’re wondering, the answer is yes: you can most definitely substitute another cooked grain for quinoa, with certain ones immediately coming to mind such as faro, brown rice, wild rice, spelt, millet, or couscous. Cook each and every one according to package instructions and you’ll be golden. On Friday I discovered a fantastic and fool-proof way to cook quinoa, in which you cook it like pasta and drain it once fully cooked – no need to worry about adding the perfect amount of water. Amazing, I know.
I think you should make a big batch of quinoa to start, so you can use it in this recipe and then save the rest in the fridge for later. Why make so much quinoa? Simply put, if you make a big batch on a Sunday (which takes all of 15 minutes), you can do all sorts of easy things during the week with it, like make Heidi Swanson’s delectable Little Quinoa Patties or Joy The Baker’s awesome-sounding Breakfast Quinoa with Toasted Coconut and Fresh Mango. Or you could make stir-fried quinoa with eggs and soy sauce every night, which is cheap and delicious.
That’s all folks, I bid you a beautiful Tuesday and a wonderful week of eating. I’d like to leave you with something nice I read yesterday:
I laugh, I love, I hope, I try, I hurt, I need, I fear, I cry. And I know you really do the same things too, so we’re not that different, me and you.
- 1 cup uncooked quinoa
- 2 teaspoons vegetable oil, divided
- 4 fresh shrimp, peeled, deveined, and cut into 4 pieces
- 1 clove garlic
- 2-3 ounces mixed mushrooms, such as cremini, shiitake, or baby bella, stems removed and cut into 1/2-inch pieces
- 1 egg
- 2 teaspoons soy sauce
- 1 teaspoon chopped chives
- 1 teaspoon lemon juice
1. Bring a large pot of well salted water to a boil. Add quinoa, and boil for 9 minutes. Drain quinoa and reserve.
2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add shrimp and a pinch of salt, and cook, tossing once or twice, until just cooked through (no longer translucent), about 2 1/2 minutes. Set aside.
3. Heat remaining teaspoon over medium heat. Add garlic and cook until fragrant and golden brown, about 1 minute. Add mushrooms, and cook, stirring occasionally, until golden brown and softened, about 5 minutes.
4. Add 1/2-cup cooked quinoa, toss until toasted, about 1 minute. Make a well in center and add egg. Immediately start stirring constantly until egg is thoroughly incorporated. Add shrimp and toss to combine.
5. Turn off heat and add soy sauce, chives, and lemon juice. Stir to combine and season to your liking with salt and pepper.