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Un-Granola

Guide for sophisticated vegetarian dining

Tag Archives: cotija chese

I cook quinoa pretty often. Both a grain and a protein, quinoa is an easy choice for the unambitious vegetarian cook.

The folks at Andina in Portland start with quinoa, and end up with this:

Behold: quinoa salad. It’s a terrine of sorts with black and white quinoa and vegetables. The fattiness of the cotija cheese, olives, and avocado play off the chewiness of the quinoa. I would love to make this at home, but this dish takes real effort.

Quinoa comes from the Andes, so it makes sense that Andina serves such a cool dish with it in their bright, bustling space overlooking the Pearl District. Andina has a vegetarian menu and can accommodate vegans, though cheese is in many dishes.

Besides the quinoa, and a plate of perfectly grilled asparagus, I had a dish of roasted beets:


I’ve never had beets and mushrooms together before. With the ¬†slightly spicy aji green sauce (and sesame oil), the combination was really good. The pickled vegetables brought some ¬†acidity and brightness to the plate.

Most dishes come in small, medium, and large. It would be fun to sample a bunch of vegetarian dishes with a group of friends. (Your carnivorous friends, especially the fish-eating ones, will love this place too.)

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