To fuel up for a Tempo Run on Thursday morning, I was in the mood for a grain-based dinner. Quinoa landed on the menu, and I decided it was time to change things up a little bit. One sauce I had yet to try and conquer: The Balsamic Reduction.
I’d venture to say this should be the first thing a “new cook” learns. Just as easy as boiling water to make pasta, yet it gives a dish that “I’m a gourmet chef” quality. And that’s much more impressive that cooked pasta.
- Turn on a burner to “Medium/High” heat.
- Pour in Double the amount of Balsamic you need (it reduces by ~1/2)
- Stir, stir, stir!
- Let it come to a boil and continue to stir (avoid burning).
- Wait until it reaches a “syrup” texture…..done!
If you’re looking for an extra sweet taste, feel free to add some sugar! I put in ~1/2 tbsp of the Xagave sauce.
Just remember that thicker also = a little more difficult to get out of the pan.
How to use a Balsamic Reduction Sauce:
An extremely versatile creation, this sauce is often drizzled on anything from salads (e.g. Caprese salad or bed-of-lettuce & veggie style), meats, pasta, soups, and even desserts (e.g. cheesecake or puff pastries).
Click here for some recipes from gourmet.lovetoknow.com.
As mentioned, I decided to adorn my quinoa with this sweet cooking success:
Sweet Quinoa Tomato & Spinach “Salad” (serves 2)
1 1/2 c quinoa, cooked
1 cup fresh tomatoes, chopped
1 svg Tempeh, chopped (Substitute: lean protein of choice)
1 1/2 c Spinach Leaves, raw
1/4 c Balsamic Reduction (with 1/2 tbsp Agave/honey/sugar)
Simple, delicious, and another venue for using up the fresh-from-the-garden tomatoes we’re housing! As with any salad, this opens itself to your creativity and taste preferences. Just don’t forget that sweet Reduction drizzle.