Ignore that salad on the right with the ranch “incident.” (Seriously– got a little more than anticipated. It is becoming a bit of a bad habit.)
Well, the food was so so so good, and I ate WAY too much. Let me share the recipe. It’s super healthy, and quinoa is an excellent source of protein (and a bunch of other good stuff).
The players– I’m not a good measurer. Sorry.
- 2 small summer squashes (I used one yellow, one green)
- A bunch of asparagus
- Couple of handfuls of carrots
- Any other veggies you might want to add
- A couple tablespoons or so of soy sauce
- a tablespoon or so of olive oil
- 1 cup Quinoa (available at health food stores)
- One and a half cups of water
First– I mostly followed this recipe for how to cook the Quinoa. It’s super duper easy.
- soak the quinoa in water for 15 minutes or so. I stirred with a spoon and used a bowl, not the cooking pot.
- Rinse thoroughly. I washed it really good until the water ran clear– in the mesh colander.
- Drain well. I thought I did, but I didn’t. As I was dumping it in to the pot, a bunch of water got in there.
- Dump the quinoa in to a pot. Add the water. I skipped the salt. Rebel!
- Bring to a boil, then cover and reduce heat to simmer.
- Cook for 20 minutes. Honestly, the water was all absorbed in 15 or so, so I removed it from the burner and allowed it to sit with the cover on.
- While the quinoa is cooking, saute the veggies with the olive oil. I started with carrots and went on to the softer veggies.
- After I added the last of the veggies, I added a couple tablespoons of soy sauce. I didn’t measure. Use as much or little as you like.
- Spoon some quinoa on a plate and top with veggies. Mmm…mmm…good.
I look forward to making this and more all summer long. Quinoa might be one of my favorite foods!
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on Tuesday, April 14th, 2009 at 11:05 am and is filed under Both Sides of the Pond, Recipes, Uncategorized.
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