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Tuesday, December 28, 2010

Recipe! Vegan Quinoa with Vegetables

I hope that everyone's holidays went smashingly well! For us, Christmas is quite a bit about family, moreso than presents or even food. Nevertheless, good food did certainly abound. This year was a bit different from Christmases past; I was still brand new to the anti-anxiety diet last Christmas, and about six months ago my sister-in-law decided to go vegan. The new dietary restrictions for our family means that the traditional dishes needed to be tweaked a bit...I didn't want to have to eat food I wasn't comfortable with, and I knew that my sister in law needed more than just whatever salad she would be able to eat without worrying about animal products.

Therefore I did the only logical thing and took to Google, in search of healthy, delicious vegan recipes that the whole family could enjoy and my sister-in-law could fill up on.

Though I took a recipe from allrecipes.com, low ratings and availability of ingredients prompted me to adapt it to my own specifications, and the results were amazing! The whole family wanted to know what was in it, how I'd made it, and they all asked for the recipe! Ergo, this blog...now all of you can share.

This dish is extremely healthy, flavorful, and pleasing to the omnivorous and vegan palette alike. It can easily be adapted to whatever ingredients you have on hand. I also imagine that you could use couscous if quinoa is not readily available.

[Note: Quinoa is a whole grain. Most stores will at least carry the Bob's Red Mill Quinoa, but it's cheapest if you can buy it in bulk. It cooks much like rice, see the recipe! If you've never had it before, try it! It's absolutely delicious and extremely healthy.]
Vegan Quinoa With Vegetables


1 cup quinoa, rinsed
2 cups vegetable broth, plus 1/4 cup more
2 T EVOO
4-6 cloves garlic, put through a press or minced
1 red onion, diced
1 cup sliced mushrooms (baby portobello work well!)
1 - 2 cups sliced Kale
(Add any other vegetables that you'd like that go with the flavor profile)
salt and pepper to taste
1 T parsley (dried)

1. Bring broth to a boil and add quinoa, lowering heat to a simmer. Cover and let cook for 20 minutes.

2. While quinoa cooks, heat EVOO in a large skillet. Add onion and garlic, cooking and stirring often until onions are beginning to soften. Add kale, salt, pepper, and parsley and stir, then cover skillet. Let cook for 2 minutes, covered, and then add mushrooms. Add about 1/4 cup vegetable broth, stir, and cover again.

3. After letting vegetables cook another two minutes, add quinoa, stir well, and remove from heat. Allow to sit for at least ten minutes to let the flavors meld before serving. Use as a very healthy side dish or vegan main course!!

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