Sue of Couscous and Consciousness has a relatively new group called. Make It With ...... Mondays. This week the with is followed by quinoa, a great choice. If you are making quinoa or have some good recipes why not
Quinoa is one of those grains that still scare many of us. We use it with trepidation and then, we are thrilled with the results. Of course, you have to get past the fear and actually make the quinoa.
Actually, for me, the only issue, I have with quinoa is the rinsing. The first time, I made it, the taste was foul and we had to throw it out. Since then, I think, I have gone overboard with the rinsing and it has been a turn-off. Honestly, I think this is my issue and you do not have to shy away from it.
2 cups quinoa
2 tablespoons olive oil
1 onion, diced
1 yellow summer squash, sliced (the one that looks like a zucchini but is yellow)
1 eggplant, chopped into small cubes
1 large onion, chopped
2 cups mushrooms, trimmed, sliced
1 cup grape tomatoes, halved
1 teaspoon parsley, chopped
salt and pepper to taste
1 tablespoon balsamic vinegar
1 tablespoon olive oil, to taste
Rinse quinoa thoroughly. Cook quinoa, as directed on package.
Heat first olive oil in a skillet and 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 theskillet. Stir to combine with the vegetables.
Remove from heat. Drizzle with extra virgin olive oil and fluff. Serve immediately.
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