Ever since I came across quinoa, I’ve been interested in recipes that I come across that use it. It’s a very small seed and when you cook it up, it opens up and looks like a little spiral.
Tonight I used this recipe but modified it to my taste of course. I added zucchini, garlic, some left over vegetable broth, more thyme, oregano from the garden, and a special spice mix that I got at the Savory Spice Shop on 6th Street.
The ingredients ready to go – carrots, zucchini, onion, tomato, and garlic:
First, the onions were sauteed in a bit of olive oil and some crushed garlic:
After appropriately cooked, but not overcooked so they would stay crunchy, I added the quinoa and toasted it for a few minutes:
Next, the vegetable broth and water along with herbs (thyme, oregano, pepper, spice mix) were added to the pot. That simmered for a few minutes and then the carrots and zucchini was added:
After the liquid was absorbed, the tomatoes and spinach were mixed in. I had a bit too much spinach and had to take some out. Whoa, so much spinach!
Once the spinach was fully cooked down, I served it with some shredded Parmesan on top. Not bad for a light summer time meal, but I’m still trying to figure out how to get more flavor in quinoa dishes.
Look at all of those colors – such a healthy dish!