summer quinoa.

29 Aug

Does anyone else feel like this week is going extremely slow? Several times today I thought it was Thursday only to disappointingly remember that it was Wednesday. Then I realized the perfect meal to appease my Wednesday blues, easy summer quinoa. Many of you who don’t share in my obsession with quinoa may not understand, but those of you that do (Devon) will be extremely happy with this recipe. I absolutely love all of the fresh produce during the summer months, and this recipe combines some of my all-time favorites. Any dish involving sundried tomatoes and I am SOLD! It is protein-packed, nutrient dense, vegetarian and gluten free! I always like to make a big batch of it so I can enjoy it throughout the week. It pairs perfectly with grilled chicken, salmon or if you’re vegetarian, Dr. Praegger’s California Veggie Burgers. (I LOVE these and eat them close to 4 times a week!)

I hope you enjoy this recipe as much as I do!

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Ingredients:
1 cup of chicken or vegetable broth
1/2 cup quinoa
2 tablespoons of extra virgin olive oil
1 large shallot, chopped
3 garlic cloves, minced
a pinch of red pepper flakes (or more if you like your food spicy)
2 cups of chopped kale
1 small zucchini, chopped
2 cups or 2 ears of sweet corn kernels
1/4 cup sundried tomatoes packed in oil, julienned
1/4 cup white wine (you can also just use chicken or vegetable broth if you want to omit the wine)
1/2 cup frozen peas
1/4 cup of chicken or vegetable broth
1/4 cup of fresh basil
freshly grated or shaved parmesan cheese for topping (if you are vegan, you can also use nutritional yeast and/or dairy-free cheese)

Directions:
Bring 1 cup of chicken/vegetable broth to a boil in a small saucepan. Thoroughly rinse quinoa in a fine mesh sieve under running water. (Quinoa naturally has a bitter coating that needs to be rinsed off, but I definitely skip this step sometimes and it still tastes great!) Add rinsed quinoa to the saucepan, place lid on top, and turn down heat to a simmer. Cook until quinoa is tender and all of the liquid has been absorbed, about 15 minutes.

Heat olive oil in a large skillet over medium head. Add shallots and sauté until tender, about 2 minutes. Add garlic and red pepper flakes for another 30 seconds, stirring constantly. Turn up the heat to medium-high then add kale and zucchini. Season with salt and pepper and sauté for another 2 minutes. Add corn and sundried tomatoes and sauté for another 2 minutes.

Add white wine (or both if you’re using that instead) and using a wooden spoon scrape up all of the brown bits that have accumulated at the bottom of the pan. When most of the wine has been absorbed, take off of the heat and add basil and peas to the skillet, stirring to combine. Season with salt and pepper again if necessary. Top with freshly grated parmesan or any other cheese of your choice!

Recipe from Iowa Girl Eats

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Buon Appétito!

 

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