I wish I was more skilled at naming the dishes I create, but the name is either insanely simple or 5 lines long, essentially summarizing all the ingredients that make said dish, well, said dish.
Tonight I realized I had not had quinoa in ages, and with a few other vegetables hanging around the kitchen, I decided to make a vegetable quinoa. It tasted delicious–light, warm and chunky
It’s a feast for the eyes and a true crowd pleaser, especially since 1 cup of quinoa goes a long way (serves about 4-6, depending who’s over).
1 cup quinoa
1 tbsp butter
1/2 red onion, sliced
1/2 red pepper, chopped
Corn of one cob
1 garlic clove, chopped
Salt & pepper to taste
2 1/2 – 3 cups water
Small bunch parsley, chopped
1 large tomato, chopped
2 scallions, diced
Slice the onions and chop the garlic.
Add 1 tbsp of butter to a pan heated to medium.
Add the onions and garlic to the pan with salt & pepper.
Let cook a bit til softer.
Next comes the corn. I ended up only using one of these.
Chop off the bottom so the cob stands vertically on the surface.
Use your knife, holding the corn securely in place, and shave along the sides, making sure to not cut too deeply but also not to skim the surface. You want the corn pieces to fall off as whole, individual pieces.
Add the corn to the pot.
Next chop the red pepper. Before you cut into pieces, make sure to remove the seeds and white skin on the inside. I used half the pepper.
Add ‘em to the pot!
Next comes the quinoa! I used multi-colored quinoa for some eye candy. Add 1 cup of quinoa to the mixture.
Mix it up!
Add 2 1/2 to 3 cups water.
Cover and let simmer on low for about 15 minutes.
While that cooks, assemble the fresh ingredients: parsley, tomato and scallions.
15 minutes later, look who’s ready!
Toss in the fresh ingredients.
Add some more salt and pepper if you’d like at this point. And, if you want some extra taste, put a dollop of butter on top and let it melt through the mixture. It tastes like heaven.