Honestly, the recipe should be called BROWN BUTTER Quinoa with Arugula.
BROWN BUUUUTTER BUUUUTTER BUUUUTTER shouted from the rooftops.
Brown butter and quinoa are both all the rage right now in foodie circles but it had never occurred to me to put them together. Good thing we have cookbook authors like Melissa Clark to think of these things.
I made this to go with the fabulous Easy Skillet Chicken with Herbs featured yesterday. Before making this as a side dish, I’ve always had quinoa cold in salads. It’s one of those super grains that is high in protein and can be flavored any number of ways.
Put it with brown butter and arugula and I’m hooked. The bonus is this cooks in under 15 minutes!
Here’s what you need:
Quinoa, Butter, Arugula, Garlic, Water (not pictured), Salt & Pepper.
Quinoa (which, by the way, is pronounced “keen-wah” – don’t ask me why) is quick to cook. There are a couple of options but this recipe recommends cooking it in a pot of boiling water similar to pasta.
No need to measure the water as we will drain the quinoa when it’s done. Bring a large sauce pan of water to a boil, season liberally with salt, and pour in 1 cup of quinoa.
Let the quinoa boil over medium high heat for about 12 minutes or until the little pieces are opaque in the center and have those tiny little white lines around the edges.
While the quinoa cooks, finely chop 2 cloves of garlic.
Do you know about browned butter? It’s just what is sounds like, butter that you put in a pan and GENTLY heat until it is golden brown. This is not BURNED butter so you have to watch it and not get the heat too cranked up.
Browned, butter turns nutty and even more delicious…if that’s possible with something as delicious as butter.
Melt 2 Tablespoons of butter in a skillet over medium heat until foamy.
Continue to cook the butter for 2-4 minutes over medium heat until it turns from golden…
to nutty brown. Do not walk away or it will quickly turn black and burn and you will have to start all over.
Turn the heat down to medium low, add the minced garlic to the browned butter and cook for only about 30 seconds.
Add 4-5 ounces of Baby Arugula to the pan and toss it quickly so that it wilts.
Drain the cooked quinoa in a fine mesh strainer…
and stir it into the brown butter & arugula. Season to taste with salt & pepper.
Serve as a tasty side dish to your favorite meal. It’s a nice change of pace from rice, potatoes, or couscous.
Goes perfectly with Easy Skillet Chicken with Herbs.
Here’s the recipe:
and here’s the Chicken recipe too: