Monday, July 18, 2011

Summer Vegetable Quinoa

I don't know about your garden, but the summer squashes are starting to become abundant! It's time to come up with new ways to use zuchinni! (LOL) The other day I added it into a salsa I make, and changed my usual fare up with what I had on hand. I shall post that recipe as well.
Quinoa is a high protein substitute for rice, with a wonderful nutty flavor. There is some debate on whether or not it is a true grain. Paleo enthusiasts would probably say it is, I am not sure. Either way, our kids have really come to love quinoa. Cooking it with organic chicken stock vs. water, I think it adds more flavor. Today's recipe would be an excellent side dish to grilled rib-eye steaks patted down with coarse sea salt. The sea salt falls off when the steaks are turned - I saw the grilling master, Steve Reichlin, do this on television this morning in one of his "primal grill" episodes. It might be worth getting some coarse sea salt, thick rib-eyes and giving it a try! No matter the steak, or any type of meat - this side dish of quinoa packed with summer flavor is sure to be a hit!

Summer Vegetable Quinoa2 cups quinoa
4 cups organic chicken stock
¼ sun dried tomatoes (not oil packed)
½ c. boiling water
½ c. shredded zuchinni
½ c. shredded yellow summer squash
1 red bell pepper, diced
1/4 c. chopped green onions ( ½ c. chives may be substituted)
Salt to taste
Pinch of curry powder (optional)

Directions:1. Toast the quinoa in deep skillet on medium high for one minute, stirring until light brown. Stir in curry to distribute throughout.
2. Add chicken stock and bring to boil, reduce heat, cover and simmer for 20 minutes. If stock has boiled away add a little more. Cook until quinoa has absorbed liquid, approximately 25 minutes total.
3. Soak sun dried tomatoes in boiling water for 15 minutes. Drain in colander and set over bowl to reserve liquid. Allow to cool and chop tomoatoes.
4. Mix together tomatoes, shredded zuchinni and yellow squash, diced red pepper and green onions/or chives in small skillet over low heat until most of the liquid is absorbed/evaporated.
5. Add into quinoa skillet and stir until all flavors are well mixed. Taste and add sea salt if needed. Serve.

There are plenty of vegetables in this dish, but a side of grilled asparagus might be nice, or garlic infused baked beets - which is another recipe I plan to share soon! Enjoy your summer produce!

To your health!
Rita S.

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