Vegan cooking with quinoa
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Some amazing coloured crops seen on the South Downs near Bury. I have no idea what they are but the colours are sooc - no slider action here.
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Yesterday I came across a field crop in Humboldt County, California, with flowers that were orange (mostly) and red (some):
I had never seen anything like this before, but a little study on the internet showed that the crop was quinoa, flowering in the field. This morning I snuck into the field when no one was looking and cut three red stems to photograph at home.
Hasselblad/Zeiss Makro-Planar 135mm-f/5.6 manual lens, set to f/5.6.
11-image focus stack with Helicon Focus, using the manual macro rail internal to this lens.
Macro Mondays-Seeds
I buy only the sprouted seeds, they're cleaned and ready to cook.
Again so sorry for not commenting on your photos...it's 2 weeks to go and we head to our new home in Upstate, NY. I'm exhausted but happy and excited. Thanks for beIng so supportive with your amazing comments.
One of the hippest grains around has ancient roots (not literally) in the altiplano of South America. The name (pronounced Keen-Wah) is from the Quechua language, indigenous to this region. The quinoa plant (Chenopodium quinoa) is in the amaranth family, and is thought to have been cultivated starting around 4000 years ago.
Several varieties are grown in fields, with leaves and seeds turning bright red or yellow in the fall, just before harvest.
This field was right on the shore of the Salar de Uyuni, below the volcano Tunupa (5,321 m /17,457 ft). Note the cell phone towers on the hill to the left of Tunupa's summit. (iii)
With the temperatures outside down into the 70's I was able to get back into the kitchen and make some food. I've made this food before and I love it. it's a really tasty recipe.
Esta fue la planta que usé en mi tesis para optar al título de Ingeniero Agrónomo y al grado académico de Licenciado en Agronomía.
University of La Serena, Chile.
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wheat and quinoa fields at elevations of 8-10000 feet make for a great sky with clouds below the horizon and hard breathing. these highlands outside of cusco.
Prepare 1/4 cup of quinoa per pepper. While it's cooking, make a sauce of:
• chilli-infused olive oil (or use regular EVOO and a diced chilli to taste
• lemon juice
• good dash of Italian Herbs
• crushed clove of garlic
• couple of teaspoons of capers
•±8 Kalamata olives, quartered
• either some quartered cherry tomatoes or a heaping tablespoon of tomato paste
• splash of Maggi sauce
• splash of leftover vinegars from capers, dill pickles and jalapeños
•salt and freshly ground pepper
Mix it all up and let it blend for several minutes, then toss in the amount of cooked quinoa you want, toss, and put into halves of four-lobed peppers — important! If they're not four-lobed, you won't be able to sit them properly in your baking dish!
Lightly oil a baking dish, place the stuffed peppers, add a couple of mushroom slices and sprinkle with paprika.
Bake until the pepper shell is tender but not mushy — I used a microwave combi, 180° (350°F) plus micro level 1, for ±20
minutes.
Enjoy!