Quinoa is new to me, I’ve read many good things about it. I ended up picking at it while cooking and it’s kinda addictive. As usual Elise has the perfect description,
It has this wonderful nutty flavor, that actually doesn’t need much added to it; I used to make a quick batch, pour on some flax seed oil, sprinkle with a little salt, and gobble it up.
This dish is based loosely from a recipe from 100 cookbooks. Well actually, the only things I have in common with Heidi’s recipe are the quinoa and tomatoes. But that’s the point of this recipe, its flexibility and how it’s a great use of whatever vegetables and ingredients are sitting around in the fridge.
- cook quinoa according to instructions — simmer in double volume of water until completely absorbed, very similar to cooking rice
- in a frying pan, heat 1 clove of garlic with olive oil, then add the quinoa
- add vegetables — i had leftover carrots, mushroom and i supplemented them with frozen corn and spinach. Frying them all up it’s a bit like making fried rice
- add diced baked bread cheese just before turning off the heat
- season, and dress with red pesto
- top with dried cranberries and roasted cherry tomato
Basically, any dried robust vegetable can be used. Use tofu, halloumi or feta in place of the baked cheese. This is a completely vegetarian dish, but it didn’t taste like it’s just vegetarian.