Monday, November 30, 2009

Quinoa with Summer Vegetables


The second time, I made quinoa, I made a tasty recipe from Gluten Free Goddess.  You do not have to be gluten free to get tempting recipes, at this site.  Not only are the recipes good to eat, the directions are clear.  The photos are spectacular.   You may be surprised that this is a gluten free blog but Karina will prove it to you. 

The first time, I "cooked" quinoa, I did not know you were to rinse the grain.  Well, you can imagine the face my hubby made. He refused to eat quinoa for the longest time.  It was Karina's recipe that caused him to change.  It was with great trepidation that he was willing to do this and I was fearful for that first bite.  If I failed here, there would be no quinoa, at his plate, from now on.  What a waste that would be.

Here is the magical (no just plain good food) recipe that won his heart over.

Quinoa with Summer Vegetables  (adapted)


Go to Karina's to see how to make quinoa in a rice cooker.
Ingredients:
Olive oil

1 onion, diced

1 yellow summer squash, sliced  (butternut)

A fistful of  or green beans, trimmed, sliced

1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces (the only time I ever had one)  They are cute and good to eat.


1 bell pepper- red, yellow, orange or green, cored, sliced

2 cups mushrooms, trimmed, sliced

A handful of grape or cherry tomatoes, halved

Sea salt and ground pepper

Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer

1 tablespoon balsamic vinegar

Extra virgin olive oil, to taste

Method:


Rinse quinoa thoroughly.  Get rid of the bitter taste. 
When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. 
Add the remaining vegetables and stir-fry until tender.
Season with sea salt, pepper, and herbs.
Add the balsamic vinegar. Stir.
Scoop the cooked quinoa out of the pot and add it into the wok.
Stir to combine with the vegetables.
Taste test and add more salt or seasoning if it needs it.
Remove from heat.
Drizzle with extra virgin olive oil and toss to fluff.
Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad. Serves 4.
 
We ate it as a hot side.  You have the choice.  If you make it and like, please let Karina know.  She puts a tremendous amount of work into her blog.

4 comments:

  1. Sounds good...I've been wanting to try quinoa.

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  2. I still have never tried quinoa. I keep meaning too...it sort of intimidates me...

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  3. I've been shy about the quinoa thing as well. Now that you mentioned it's gluten free, that will spur me to experiment on myself before sharing the joy with others who may not be as adventurous, grins. The recipe sounds GOOD.

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  4. We love quinoa - especially with veggies. I'm glad you got your hubby to give it a second go round. :) Thanks for linking to Slightly Indulgent Tuesdays!

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