Skip to main content

10- 17 Creamy Quinoa

This is one of those recipes that I just kinda threw together so its very flexible. Almost everything is an estimate amount... but that makes it perfect to fit whatever you have in the refrigerator.

Prepare by bringing to a boil, then simmer for 15 min:
1 c quinoa
2 c vegetable or chicken broth

Meanwhile, sauté:
1/2 colored bell pepper, chopped
1/4 red onion, chopped
When softened, add:
1 zucchini, cubed
1 handful of asparagus, end trimmed and then cubed
1-2 cloves garlic, minced
Allow to soften over medium hi heat.
When nearly cooked, add
1/2 - 1 c cooked chicken, cubed
1/2 - 1 t each herbs-parsley, oregano, thyme, rosemary (or similar herbs)
salt to taste
Mix in
a splash of cream and/or
a spoon or two of Marscapone cheese
Then combine with cooked quinoa and serve.

Add and substitute whatever vegetables you have on hand.
Just cook the harder ones at the first and the softer, later. Can't really go wrong.
Labels:

Comments

  1. MckennaNovember 4, 2010 at 4:25 PM

    I substituted:
    rice for quinoa,
    yellow squash and peas for asparagus,
    garlic powder instead of garlic cloves
    and left out the bell peppers.
    It turned out great! I think you can add whatever you have lying around, the vegetables and chicken were all frozen and they tasted fine.

    ReplyDelete

Post a Comment

Popular posts from this blog

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more