I have something for you today that is healthy…low in calories and fat…gluten free…packed with vitamins and protein …oh… by the way…delicious! It’s Italian Style Quinoa. If you haven’t had it…you really should …if you love it I guarantee you will enjoy this recipe and if you might be one of the few people out there that are just a bit stand-offish about a new food experience…FEAR NOT!
Quinoa (Keen-Wah) is a very delicate pseudo-cereal and many use it in place of starchier options like rice or small pastas. Cooking it is really simple and uses the same principles as cooking rice. One cup of Quinoa to 2 cups liquid. Here’s how we prepared this version: By the way my friends…you can have this whole recipe DONE and on the table in 40 minutes! Not bad for dinner right!
1 cup of Quinoa (well washed and drained…please take the time to wash it)
2 cups of vegetable broth
1 clove of finely minced garlic
5 stalks of scallions thinly slice
1/4 teaspoon of salt
Heat up your olive oil and saute your garlic and scallions for about 2-3 minutes…please be careful not to burn the garlic…you will want it to be a light golden color
Now add the vegetable broth and the salt…bring up to a boil. Now add your quinoa and bring the mixture back up to a boil and then down to simmer. Cover the Quinoa and allow to simmer for 20 minutes. Then remove it from the stove and allow it to sit covered for an additional 10-15 minutes. This will make it more fluffy! It’s that simple! It will look like this with the little sprouts popping out. Now while the Quinoa is cooking…you can prepare the veggies…
Now for the veggies!
2 Tablespoons of olive oil
1/2 cup of white wine or veggie broth or water
Fresh lemon juice (1/2 lemon)
1 bunch of asparagus (sliced in small diagonal pieces) Remember to remove the woody ends…just bend an asparagus a bit and where it natural breaks that is what you want to remove from all of them
2 portobello mushrooms or a cup and a half of your favorite mushrooms sliced
1/2 of nice size zucchini
2 cloves of finely minced garlic
` bunch of scallions sliced thinly (reserve a bit for garnish)
2 cups of grape tomatoes
1/2 of a red pepper
1/2 of an orange pepper
1/2 a bunch of fresh parley to toss through at the end (optional) You can also toss 1/2 a bunch of thinly sliced basil or you can leave as is.
Pecorino Romano Cheese or your favorite grated Italian Cheese (Vegan’s replace cheese with your favorite Vegan Cheese) or it is still yummy without it.
In your favorite skillet heat up the olive oil…saute the garlic and the scallions for a few minutes and then add the peppers…stir and coat…then add the asparagus once again stirring to coat…add some salt and pepper…then add the mushrooms and zucchini…once again seasoning to taste. Then add your tomatoes mixing nicely. Add the wine/broth/water and now…bring to a boil…then lower to a simmer and cover. Cook for about 5 minutes and it is done. All you have to do now is add your Quinoa to the mixture. Now is the time to add the lemon juice and just keep folding till everything is coated and blended together. Now you fold in the basil or parsley and serve with cheese on the table. I bet you feel healthier all ready!
It’s warm…hearty and delicious…and you are going to LOVE when those grape tomatoes POP in your mouth…mmmmmm good!
Every mouthful is a flavor experience…
So…what do you think? Will you be putting Quinoa on your shopping list?
Bon Appetit my friends…I will be sharing some of my favorite Quinoa Recipes with you later today!