June 17, 2014

Quinoa-Vegetable Bowl

High in protein, quinoa makes an excellent base for any type of vegetable.  This is a versatile dish, one in which you can easily swap out ingredients based on what's in season and top it in a variety of ways.   I like feta and avocado, while Chris likes to add taco sauce which I find strange.


The idea for this recipe came from Turkey Hill Farm in Tallahassee via Field to Feast but I found a similar recipe on Food 52 that was easier to follow so that was the base for this recipe.

While perusing cookbooks this past weekend at Barnes and Noble, Chris asked me "aren't these pointless now that internet is filled with recipes?"  My resounding answer was "no, cookbooks are most definitely still relevant."  While I admit that I prefer the internet when searching for a specific recipe, I love browsing cookbooks for new ideas.

Speaking of which, my summer cookbook challenge is going well.  It's week 3 and I've made multiple recipes from 3 different cookbooks so far.  I've also decided that only 2 out of the first 3 cookbooks are keepers.  Now that I've starting identifying cookbooks to donate, Chris has become a fan of my challenge :)



Quinoa-Vegetable Bowl

Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (serves 4)

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 bunch lacinato kale, chopped into 1" pieces
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 medium summer squash, chopped
  • 1 lemon, zested and juiced
  • 1 bunch of green onions, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup feta cheese
  • 2 avocados, sliced
Instructions
  • Combine quinoa and water in a large saucepan. Bring to a boil, cover and simmer over low for 10 minutes. Add kale, then simmer another 5 minutes. Remove from heat and let stand 5 minutes.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Saute garlic and summer squash for 5-8 minutes, until crisp-tender. In a large bowl combine the sautéed summer squash, lemon zest, juice from half the lemon, green onions, olive oil, salt and pepper.
  • When the quinoa and kale are done, add them to the large bowl, stirring to combine all ingredients. Season with additional lemon juice, salt and pepper as needed. Divide among four bowls and top each with feta and half of an avocado.

Recipe adapted from: Food 52
Powered by Recipage

1 comment:

  1. I love quinoa bowls and this recipe sounds great. I'd probably add Frank's Red Hot sauce or green tabasco sauce. :)

    ReplyDelete