It’s yet another short week for me, as I prepare to get ready to visit Tina in the Mitten this weekend! This means I’ve been collecting odds and ends for her, along with a requisite number of Southern Delicacies. This trip, I’m skipping the Palmetto Cheese but she’s finally (!) come around to the goodness that is Duke’s. This should hold her til’ Thanksgiving, don’t you think?
Anyway, you will all be shocked to know that I made quinoa last week AND Matt and I both loved it. I know. Now, we haven’t gone so far to the dark side that we’re eating quinoa with no meat for supper, but I feel this is an important step.
Important note: before you get all excited about your first foray into quinoa, make sure you have something to drain it in. This did not occur to me until it was too late. (Wax or parchment paper does not drain water while retaining quinoa. Who would have guessed? I lost a good bit of quinoa down the drain. Quinoa is expensive – I recommend you buy a fine mesh strainer.)
Farmers Market Quinoa.
via Iowa Girl Eats
1 3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced
1 small bell pepper, red or orange
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions, chopped
salt & pepper
1 tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil
For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
Meanwhile, combine all ingredients for the vinaigrette and set aside.
Heat oil in a large skillet over medium-high heat. Add garlic and saute about 30 seconds. Add zucchini, bell pepper, and green onions, season with salt and pepper, then saute until barely tender, about 6 minutes. Toss in corn and add cooked quinoa with half the vinaigrette, then stir and cook for 1 more minute.
Remove skillet from here and add remaining vinaigrette, tomatoes, feta cheese, and basil. Stir well, and add salt and pepper to taste. Let cool 10 minutes before serving.
This would adapt well to any vegetables that you had on hand, or that were in season. And bonus! I ate the rest for lunch for the next few days, and it reheats wonderfully.
You will eat this directly from the skillet,