We spent Friday night anxiously anticipating the midnight showing of Django Unchained at our local art theatre. It seemed a little strange that they would be showing a movie at midnight after it had been released for a few weeks, but our minds were clouded with excitement, so we didn’t give it much thought. When we reached the theatre and paid for our tickets, we noticed a peculiar looking poster-it was from the ’60s, was not directed by Quentin Tarantino, and had mostly Italian sounding names where “Jamie Foxx” and “Kerry Washington” should have been. Hmmm.
We sat down and began to munch on popcorn. Curious, we googled the theatre’s website and looked a little further into the movie we had just paid $9 to see. It was, in fact, called Django, but he certainly was not unchained. One of the first “spaghetti westerns”, we were about to enjoy a film completely in Italian.
The film, which was about a young man who had lost love and just wanted to be buried with her, was full of cheese, but I couldn’t have thought of a better way to spend the night. Laughing at the situation we had so foolishly put ourselves in reminded me how much joy a simple mistake can bring if you don’t let it get to you. The next night we went to a non-artsy theatre and saw the real Django Unchained, and although it was a fabulous movie, I have to admit I liked seeing the other one better!
With our bellies sufficiently filled with popcorn and butter, we decided to create a much light fare for dinner Saturday night. I present to you, Southwestern Quoina.
- 1 C Quoina
- 2 C water
- 1/2 C Corn
- 1/4 ChoppedCilantro
- 1 Tomato
- 2 Avocados
- 1 Clove Garlic
- 1 Small Yellow Onion
- 1 T olive or coconut oil
- 1 C baby spinach
- Salt & Pepper
- Hot Sauce, optional
In a medium sauce pan, boil 2 cups water, 1 cup quoina. When water reaches boiling, cover, reduce heat to medium low, and let simmer for 15 minutes. Dice garlic and onion. Heat a medium saute pan over high heat. When pan is hot add one tablespoon of oil. Add onions, garlic, and corn. Caramelize vegetable. When they are brown, wilt spinach. Drain quoina and add to cooked vegetables. Season with salt and pepper, to taste.
Dice tomato and avocado, add lime and cilantro. Season with salt to taste. To plate, make bed of quoina and vegetable mixer. Add avocado on top. Add your favorite hot sauce-we recommend Co-op Hot Sauce from Chicago!