Zingy Quinoa

Because everything looks better in a martini glass....how about a delicious side of quinoa.


I'm not totally sure about the name of this one, but was trying to think of the two main experiences that come from this side dish.  The firm yet soft texture of the Quinoa (prounounced Keen-Wa) and the tangy zingy-ness of the vinegar.  If your not fond of the various vinegars, you can leave them out.  It tastes just fine with salt and pepper.  However, I seem to really like it... and prefer to have this mix on hand for a quick lunch or snack.  


You can make this recipe as big or small as you want.  Key things to remember, use double the liquid to Quinoa, so 1/2 cup Quinoa = 1 cup liquid.  Quinoa has no real flavor on its own, and can be quite bland, so that's where your preferred flavors come into play.  Salt and Pepper are your friends, as well as using a vegetable broth or chicken broth in place of water.  I'd suggest eye-balling the ratio of veggies you add, so they don't over take the dish.  I've provided measurements below, from one time when I really measured.  

What you need: (makes 6+ servings)
Also, I've picked veggies I like, you can change these to veggies you prefer.  However, I think the onion and red bell pepper really make the dish.


Quinoa Mix

Organic Bob's Red Mill Quinoa

2 cups vegetable broth
1 cup Quinoa, rinsed and dried (important step)

• I think I prefer to buy the Bob's Red Mill that has already been rinsed and dried...if you want to trust labels.  I've bought from the bulk bin at Sprouts once... and have not totally figured out the most efficient way to drain these little guys.  Plus those aren't organic.

1 Red Bell Pepper, diced (approx 1+ cup)
1 Small Sweet Onion, diced (approx 1 cup)
1 cup Artichoke Hearts, quartered in oil, diced (Do Not Cook)
1 cup Mushrooms, diced or sliced
Rice Vinegar and/or White Wine Vinegar - to taste
Balsamic Vinegar (optional) - to taste
Extra Virgin Olive Oil (EVOO)


Salad Mix (if you want a salad)
Baby Spinach
1 Lemon
Kosher or sea salt
Pepper, freshly ground
Rice Vinegar and/or White Wine Vinegar

How to prepare Quinoa:
Prepare all veggies before starting quinoa...and keep separate


Quinoa: In a medium size pot, add broth and quinoa, cover on medium-high heat bring to boil.  Turn down to med-low and cook for 15 or so minutes until all liquid is absorbed and quinoa is a soft texture.  Stir occasionally.

Veggies: In a medium to large pan, heat to medium.  Add a pan swirl amount of EVOO, then your first veggie.  I find that I get a better caramelization and less soggy veggies if I cook each type separately and then combine together in a bowl as they are finished cooking.   Salt and pepper as you go... not adding till they are nearly finished cooking.  Remove to bowl.  Repeat for the veggies you have chosen.   Do not cook artichokes.

Combine: If all goes well, your veggies will finish cooking around the same time your qunioa is ready.  Add cooked veggies and diced artichokes to quinoa pan, mix well.  Now, get out your vinegars and give a few swirls around the mixture.  Sprinkle with Salt and Pepper, taste.  This portion is up to you.  I use more Rice Vinegar then Wine Vinegar.  I use the balsamic sparingly, but it adds a nice tint of color and sweetness.  If I was going to guess, maybe 1/4 cup total mix of Rice/White and 2 T Balsamic.  Continue tweaking till you like the flavor.  A little more salt may be needed to get the taste just right.


How to prepare Salad:
Add a few handfuls of baby spinach to a serving dish.  Slice the spinach beforehand, if you'd like.  Drizzle with a little white wine vinegar, squeeze some fresh lemon juice and sprinkle with salt and pepper.


Add Quinoa to the top and enjoy!

Another fun spin on this is to slice up some fresh avocado, squish it into the leaves, then add the quinoa on top.

Sorry if this was long... I can be over descriptive.  I hope you try this recipe and think it's as yummy as I do.

Cheers, Holly