I went camping this last weekend and brought fish to cook and nectarines to eat. But I didn’t end up getting to either. The prospect of salmonella with my nectarines sounded a little less than appetizing, so I decided to cook them into a nectarine and rice dish. But quinoa was already in the fridge. I roll with the punches. Let’s do this. Nectarine Ginger Quinoa, why not? Glad I did – it was delicious!
2 unripe or barely ripe nectarines
2 C cooked quinoa, cold
4 Tbsp fresh minced ginger
1/2 tsp ascorbic acid
2 Tbsp safflower oil
1/2 tsp cayenne pepper (high in amines and spicy – alter for taste and amine tolerance)
- Turn burner to low/medium and add oil and minced ginger.
- Saute until fragrant, about two minutes.
- Add nectarines and cayenne pepper and gently cook (you don’t want them to mash into nectarine slop) for about 5 minutes on medium low heat.
- Add lime juice and quinoa.
- Stir together and cook. I turn up the heat a little bit and let it blacken some bits of the nectarine and quinoa, but that is a personal preference. It isn’t necessary. Cook for 3-5 minutes, or until quinoa is hot all the way through.