Quinoa: Version Uno
1 c. zucchini (green and yellow, cut in halves)
1 c. eggplant (cubbed)
1 c. quinoa (pre-cooked)
1 c. roasted acorn squash (cubbed)
1 c. swiss chard (chopped w/ stems)
2 cloves garlic (crushed)
1 tbsp. green onion (diced)
1 tbsp. olive oil
salt and pepper
ONE: cut squash into cubes and place in oven at 400 F and cook for 20-40 min. or until browned.
TWO: while squash is cooking, cook one cup of quinoa with 2 cups of water, in pan on stove top. Once quinoa is boiling, turn to simmer until all water is evaporated. Takes about 20 min. Note: quinoa cooks very similarly to rice.
THREE: once the squash and quinoa are cooked, set aside and begin cooking the remaining vegetables. Put zucchini, eggplant, garlic, swiss chard into a wok and drizzle with olive oil. Stir fry about 5-10 min. or until veggies are soft, then add in quinoa and squash. Cook everything together for a few min. until all is nice a hot.
FOUR: place into serving bowls, season with salt and pepper, and garnish with green onion.
Note: I prefer my veggies a little more on the well-done side, so if you like yours crunchier, cook for less time, and add swiss chard leaves later so they stay crunchier.
¡Buen provecho!
1 c. eggplant (cubbed)
1 c. quinoa (pre-cooked)
1 c. roasted acorn squash (cubbed)
1 c. swiss chard (chopped w/ stems)
2 cloves garlic (crushed)
1 tbsp. green onion (diced)
1 tbsp. olive oil
salt and pepper
ONE: cut squash into cubes and place in oven at 400 F and cook for 20-40 min. or until browned.
TWO: while squash is cooking, cook one cup of quinoa with 2 cups of water, in pan on stove top. Once quinoa is boiling, turn to simmer until all water is evaporated. Takes about 20 min. Note: quinoa cooks very similarly to rice.
THREE: once the squash and quinoa are cooked, set aside and begin cooking the remaining vegetables. Put zucchini, eggplant, garlic, swiss chard into a wok and drizzle with olive oil. Stir fry about 5-10 min. or until veggies are soft, then add in quinoa and squash. Cook everything together for a few min. until all is nice a hot.
FOUR: place into serving bowls, season with salt and pepper, and garnish with green onion.
Note: I prefer my veggies a little more on the well-done side, so if you like yours crunchier, cook for less time, and add swiss chard leaves later so they stay crunchier.
¡Buen provecho!
i luv me a delish grain bowl for dinna!! + anything with squash= instant drool puddle. srsly.
ReplyDeletequinoa is so cute with its lil tails emergin when its ready to be consumed like lil spermeez but not really! brb!