Hands-on Time
20 Mins
Total Time
2 Hours
Yield
Serves 8 (serving size: 3 topped oysters)

Set out a tray of these oysters on the half shell, and you’ll be talked about (in a good way!) for weeks. Quinoa soaks in red wine vinegar and gets tossed with shallots, black pepper, and dill—taking on the flavor of classic mignonette sauce—with the added fun pop on the palate similar to that of caviar. The puckery quinoa mixture would also be fantastic on or in deviled eggs.

How to Make It

Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute. Add quinoa; remove from heat. Let stand at room temperature 1 hour; drain and discard bay leaf. Place pickled quinoa in a bowl; add shallots, chopped dill, and pepper, tossing to coat. Spoon about 1 teaspoon quinoa mixture on each oyster; garnish with dill sprigs, if desired.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice