I know, I know, everyone’s talking about wanting to make quinoa–that seed that functions like a grain, but that magically has protein. Full disclosure: my kids don’t love it, though they used to. I’m still working on it, and I think they’ll come around eventually, the way they always do when I’ve introduced things a bunch of times. Here’s what I did with this one, which went over well for the grownups:

While cooking 2 cups of quinoa according to instructions on the package (don’t forget salt in the water), heat up two TSP olive oil and saute one medium yellow onion over medium heat until transparent. Add one chopped zucchini, or two little ones and a dash of salt. When zucchini has softened a bit, add halved cherry tomatoes, about a dozen. When quinoa is done, squeeze a lime (Lucinda from Martha Stewart Living says to get acid into the grain while it’s hot) directly into the pot as well as a little olive oil. Fluff and transfer quinoa as all as sauteed vegetables to a bowl. I added chopped basil here as well, though it didn’t necessarily need it.  At the end, I added a dressing of olive oil, lemon juice, on minced clove garlic and a tsp of mustard to the concoction. It was delicious.

The point about this dish is that you should use whatever’s fresh–peppers, snap peas, beets, carrots. The idea is to get the right combination of acid, oil, and veg. 



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One Comment


  1. Posted by: Jane

    Going to try this for lunch tomorrow

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