Quinoa 'Couscous' With Olives And Spring Vegetables
From JayGibson 13 years ago
- 1 hour to make
- Serves 5
This is the most tasty way I have yet discovered to prepare quinoa, which is the most nutritious grain on the planet.
Ingredients
- 1 cup dry quinoa shopping list
- 2 tsp. vegetable oil shopping list
- 1 bulb fennel, finely chopped shopping list
- ½ medium leek (¼ C), white and pale green parts finely chopped shopping list
- 3 cloves garlic (1 Tbs.), chopped shopping list
- ⅓ C vegetable stock shopping list
- 1 Tbsp. apple cider vinegar shopping list
- 1 C frozen peas shopping list
- 2 plum tomatoes (½ C), chopped shopping list
- 1/8 tsp. tumeric shopping list
- ½ tsp. smoked paprika shopping list
- ¾ tsp. salt shopping list
- 1 C baby arugula leaves shopping list
- ¼ C chopped kalamata olives (about 12 olives) shopping list
- 1.5 Tbs. olive oil shopping list
- fresh basil leaves for garnish shopping list
How to make it
- 1. Prepare Quinoa as follows: bring 2 cups of water to a boil in a 2 qt. sauce pan. Add 1 cup Quinoa, bring back to boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 min. Alternately you can cook in a rice cooker using 2 parts water per 1 part quinoa.
- 2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
- 3. Stir in vegetable stock and cider vinegar, and cook 1 minute to deglaze pan. Add peas, and cook 1 minute more, then add the quinoa, tomatoes, smoked paprika, tumeric, and salt. Cover, and let stand 5 minutes.
- 4. Stir in arugula, and remove from heat. Stir together with olives and olive oil; garnish with basil.
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments