As far as I'm concerned, you can never have too much quinoa. At the market the other day I was trying to decide between buying barbecue ribs for dinner or a giant bag of quinoa. While I like ribs, I knew I'd get much more mileage (and nutrition!) out of the quinoa, so I did the virtuous thing. This hasn't stopped me from dropping not-so-subtle hints to Jon about the barbecue stand I want to try, however. I'll wear him down eventually.
Add anything you want to quinoa, stir in some sort of sauce or dressing, and you have a meal. Perfect for summer. This is a combination of fresh summer vegetables topped with the amazingly delicious Lemon Tahini Dressing from Oh She Glows. We had this on it's own as a light entree one night, and the leftovers as a side dish for burgers. And, you know me, I topped mine with goat cheese, but that's entirely optional.
Summer Quinoa
1 cup dried quinoa, rinsed
1 3/4 cup vegetable broth
1 large cucumber, chopped
1/2 pint cherry tomatoes, halved
1 bell pepper, chopped
2 green onions, sliced
2 ears corn, kernels removed from cob
Salt and pepper
Parsley for topping
In a medium saucepan, bring vegetable broth to a boil.
Add in the quinoa, reduce to a simmer and cook for about 20 minutes, until the liquid is absorbed.
In a large bowl, combine chopped vegetables.
Stir in cooked quinoa and Lemon Tahini Dressing.
Adjust salt and pepper to taste.
Top with parsley.
Add anything you want to quinoa, stir in some sort of sauce or dressing, and you have a meal. Perfect for summer. This is a combination of fresh summer vegetables topped with the amazingly delicious Lemon Tahini Dressing from Oh She Glows. We had this on it's own as a light entree one night, and the leftovers as a side dish for burgers. And, you know me, I topped mine with goat cheese, but that's entirely optional.
Summer Quinoa
1 cup dried quinoa, rinsed
1 3/4 cup vegetable broth
1 large cucumber, chopped
1/2 pint cherry tomatoes, halved
1 bell pepper, chopped
2 green onions, sliced
2 ears corn, kernels removed from cob
Salt and pepper
Parsley for topping
In a medium saucepan, bring vegetable broth to a boil.
Add in the quinoa, reduce to a simmer and cook for about 20 minutes, until the liquid is absorbed.
In a large bowl, combine chopped vegetables.
Stir in cooked quinoa and Lemon Tahini Dressing.
Adjust salt and pepper to taste.
Top with parsley.
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