Delicious Big Bowl Quinoa
Source of Recipe
ND (Natalie from Illinois)
Recipe Introduction
From 101 Cookbooks
List of Ingredients
2 cup white quinoa, rinsed well
4 scant cups of water (scant = slightly shy of)
1 Tbls salt
extra virgin olive oil
3-4 medium/large potatoes, cut into 1/2 inch dice
1 large yellow onion, chopped
1 clove of garlic, chopped
1 cup toasted nuts (walnuts,pine nuts,etc.)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
Recipe
Bring the quinoa, water and salt to a boil in a large thick-bottom pot.
Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing spiral and is soft and pleasant to chew. (If there is any remaining liquid at this point, drain off the and set quinoa aside.)
Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple of pinches of salt.
Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook.
Uncover, toss again, then cook a few minutes longer uncovered until the potatoes start to get some color.
Continue tossing every few minutes to get more color and crispness.
When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate.
Set aside.
In the same skillet warm another splash of oil.
Add onions and garlic and cook for 4-5 minutes or until they soften up a bit.
Toss the quinoa with a splash of olive oil.
Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus.
Alternately, you can toss everything together in one big bowl and serve it up family-style.
Serves 4-6
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