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Got on a discussion about quinoa at a recent Monday lunch with a couple friends. All three of us have some funky food issues going on (ahhhh….the cachet of being in our 40s…), and for all of us, quinoa sounded like it could be a “friendly” food (note to restaurants out there: if your “house salad” consists of nothing more than week-old iceberg lettuce with a few anemic shreds of carrot, you’re serving nothing more than stale, chewable water with streamers on top. Today’s diners want more. Thanks for listening!).

Quinoa with Broccoli and Summer Squash

Here’s the result from my kitchen “lab” experiment:

Quinoa and Broccoli/Summer Squash Stir-Fry

1 c quinoa
olive oil
1/2 c onion, diced
2 cloves garlic
1 zucchini, diced
1 yellow squash, diced
head of broccoli, cut into florets
1 T curry powder
1/2 t red pepper flakes
sea salt (optional)
2-3 T sunflower seeds (optional)

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1. Cook quinoa in 2 c water: bring to a boil. Reduce heat and let simmer for 20-25 minutes, until translucent.
2. While quinoa is cooking, heat up a large saute or stir-fry pan. Add olive oil. Saute onions, garlic. Add in broccoli, zucchini, yellow squash – saute until done.
3. Add in cooked quinoa. Add in 1 T curry powder, 1/2 t red pepper flakes, salt (optional). Stir until combined. OPTIONAL: top with raw sunflower seeds.
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