Quinoa..aka.KINWAA

 Who else out there loves quinoa? Keen-o-A as it was called on the Bachelor (hehe). I’ve heard of people eating this superfood for breakfast, lunch and dinner, in oatmeal, pancakes,and fried fritters. I am not that adventurous, but I do adore the superfood salad served along side some salad greens and a piece of fresh fish.

This is something we haven’t made at school (probable won’t until my healthy lifestyles class) and something I never ate at home. Therefore, it’s something I always purchase for probably $13 at WholeFoods in my overloaded salad box (ridiculous).

It’s the truth guys, I have made it at home before and felt like it just wasn’t up to par so I kept buying it instead.  My sweet Aunt Penny, who is a fabulous cook and  is always conscious of the food she eats, suggested I try a quinioa recipe yesterday. I was up for the challenge.

I think quinoa needs lots of fresh herbs, a light vinagerette, and a bit of cheese to top.. The key to this quinoa is first, cooking the grain in chicken stock, and secondly, making your own vinagerette.

It’s wholesome, healthy, and the light dressing is much more flavorful then the bottled kind..unless you can get Fratesi’s dressing in Jackson, in that case, ship me a bottle too please 😉

Recipe adapted from  The Talking Kitchen

Prep Time: 5-7 minutes

Cook Time: 30 minutes

 

Ingredients (4-6 servings)

Quinoa

  • 1 c. RINSED quinoa
  • 2 c. chicken stock
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ksoher salt

Roasted Vegetables

  • 2 bell peppers, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1 red onion, cubed
  • 1 ear of corn, kernels removed
  • 2 Tbsp extra virgin olive oil

 

Dressing- I made my go to vinagerette, find the recipe HERE.

 

Instructions

Preheat the oven to 450 degrees, or fire up the grill.

In a bowl, combine all the cubed veggies and toss with the oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)

In a small saucepan, heat the oil over low heat, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!

I added this vinaigerette and feta cheese (because I had it), and lots of basil (because my herb garden is out-a control)

This recipe is gluten free, and vegetarian friendly. Eliminate the optional cheese, use vegetable broth and this recipe also become vegan friendly.

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