I know most people are probably freaking shocked because for once it is not a bread post. However, for those who are dying to see the Bread Baker’s Apprentice of the week you will have to be more patient because either the cinnamon raisin walnut or focaccia (which I have to say was my favorite so far) is going to get posted later this week.
I did feel this was a good post to participate in Elle from Elle’s New England Kitchen Meatless Monday (truthfully I have no clue if this is her thing or just something she rambles on Twitter about). For those of you who do not follow her blog (shame shame shame on you) she has been really gun ho on eating raw/vegetarian lately and has been posting some freaking amazing recipes.
This was also the perfect time to showcase the new wonderful red and black quinoa that was lovingly delivered to my front door. I have to say this stuff rocks so thank you Heather! Instead of just using one or the other I did a 50/50 combination of both of them. It is really going to be hard to go back to the standard white quinoa I normally cook because the flavor is so much more intense and earthy on these two varieties.
Dang past that I really have nothing. I used the garden to stall last week in a desperate attempt to think about something to write about for the next post. I guess playing outside just sounded more interesting than using my few remaining brain cells to be witty/creative/funny so back outside I go because compost needs turning.
For this recipe you will need:
- 1 cup of quinoa
- 2 cups of vegetable stock
- 1 cup of cooked and drained beans (I used Italian rose beans from the garden)
- 1 clove of garlic finely diced
- 1 pepper diced (I used a sweet red pepper)
- 1 jalapeno divein and deseed diced
- Good handful of onion (I used spring onions from the garden)
- 2 tomatoes diced (I used an early girl and black krim)
- 1/3 cup assorted herbs diced (I used thyme, oregano, sage, tarragon, rosemary, and parsley)
- 1/2 cup cooked corn
- 1/2 cup cooked peas
- Good glug of extra virgin olive oil
- Pinch of crushed red pepper
- Salt and peper to season
- Juice from 1/2 lemon
Steps to success:
- Cook the quinoa in the vegetable stock
- When the quinoa is done toss everything together
- Tada! I know really freaking hard but dang it I have a lot of compost and weeding to do so simple dishes are perfect.