Quinoa and Vegetables...A Perfect Combo

Quinoa is such a delicious grain and so versatile, nutritionally it is considered a supergrain. Though not really a grain but a seed from a plant related to spinach it is very high in protein. It is high in potassium and riboflavin, B vitamins and trace minerals. It is native to the Andes and cultivated for more tha 5,000 years. You can cook up a huge bowl in a short period of time and them add whatever you feel like or just eat it plain with salt and pepper and maybe a drizzle of olive oil or a dab of butter...mmm mmm good!

I made it for a side dish the other day to go with buffalo burgers...delicious!!!!!

I sauteed a diced carrot, half a red pepper, and half a red onion till soft but not browned and seasoned with salt and pepper in about 2 teaspoons of olive oil. When soft I added a diced zucchini and 8-10 baby portabello mushrooms. Then I added 2 cloves of minced garlic (still using my own home grown garlic from last summer...hard to believe it has not dried out). While the veggies were cooking, I made the quinoa...be sure to always rinse it first to remove the outer bitter coating.

The quinoa is done and fluffed...

I added the cooked vegetables to the quinoa and then tossed in about 8-10 quartered cherry tomatoes. These are the most delicious tomatoes from a greenhouse grower in Maine. A bit pricey but worth every bite. These tomatoes are available at a local grocer all winter long and makes tomato eating a guilty pleasure in New England all winter long. I add them this way so they keep their fresh flavor and texture when mixed with the softer veggies.

I finish the dish with a good drizzle of olive oil and fresh chopped thyme...the heat is just enough to draw out the flavor of these things added at the end...salt and pepper to taste. Boy this is good.

This mix is good as a side dish...or chill it add a dash of a vinaigrette and serve as a salad...add some chopped cucumber and feta and you have Mediterranean flare. Use as made and top with a poached or fried egg...that is tasty as well...this goes on for this unassuming but very versatile healthy grain.

So enjoy this ancient grain...Elizabeth