Mediterranean Veggies over Quinoa

If your just getting into "Quinoa" or have never had it before - go get yourself some! Its really adaptable, yummy and good for you. I've heard some people call it "kee-no-ah", but the correct way to pronounce it is "keen-wah". 

The consistency of quinoa is kind of like a very, very, tiny rice or super-duper tiny couscous. The flavor is pretty bland and tastes like whatever you mix it with. You can enjoy the stuff in salads, as a rice substitute, as a base for veggie burgers, as a morning porridge mixed with dried fruits and maple syrup, or just straight up. I usually cook my quinoa in advance with vegetable stock (instead of water), to give it a boost of flavor right off the bat before I even dress it up. I usually make a big bowl of the grain-like seed and keep stored in the fridge for a quick ready to use base to any meal. The great thing about quinoa is that its gluten free, a complete protein that contains 9 essential amino acids, magnesium, fiber, and simply fulfilling! Give it a try - if you already cook with it then you know what I'm talking about.

The other night I wanted a hearty meal so I decided to dress up some veggies in a Mediterranean sauce and serve over quinoa, instead of rice. While I was in my produce department, I picked up Sunchokes - also known as Jerusalem Artichokes. They add a nice crisp and earthy bite to any meal. They can be enjoyed raw, sliced up and dipped into dips, or cooked into whatever you like. You just need to wash and peel them before use. I thought they would add a nice flavor and texture to my Mediterranean dish. 

Be careful when peeling the Sunchokes - Zach had a booboo.. Minou made it better.

Mediterranean Veggies over quinoa
by Sarah Farsh May 13, 2012
  • 1 cup cooked quinoa, follow package instructions carefully. Substitute water for vegetable stock to add more flavor.
  • 1 bunch asparagus, chopped into 1/2 inch pieces
  • 1/2 onion, diced
  • 5 sunchokes, peeled, washed, chopped into coins
  • 1 cup sweet peas
  • 1 pound wild mushrooms
  • 2 tbsp nutritional yeast
  • 2 lemons, juiced
  • 1/4 cup vegetable stock
  • baby spinach - garnish
In a large pan, dry saute onions. Add in asparagus, sunchokes, sweet peas, mushrooms, nutritional yeast, lemon juice and vegetable stock. Cook on low for 7-10 minutes. Meanwhile, cook quinoa according to package instructions. Plate vegetable mixture over quinoa and garnish with spinach.


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