This recipe was developed by Lily's Ladle friend, Chef Dave of Ocean State Pepper Co. Chef Dave loves spice, and we love that about him! This is a great method- cooking quinoa in broth to make it more flavorful and nutrient dense. You can do this with any grain- it's excellent with all rice, millet, barley, anything you'd normally cook with water.
You can definitely add different veggies, depending on what you have in the fridge.
Time: approximately 20 minutes
Yield: 4 servings
INGREDIENTS
1 cup quinoa (any color)
1 pint Lily's Ladle Veggie Mineral Broth
1/2 red bell pepper, chopped
1/2 large red onion, chopped
1 cucumber, chopped
sliced fresh tomatoes
feta cheese, crumbled
Dressing:
3 tbsp red wine vinegar
1/3 cup extra virgin olive oil
2 tbsp You Wanna Pizza Me Spice Blend from Ocean State pepper Co (we love this Italian spice blend because it incorporates tomato!)
Salt and Pepper
METHOD
1. In a medium pot over high heat, combine the quinoa and Veggie Mineral Broth. Bring to a boil, then reduce to simmer and cover for 15 minutes- or until done. Remove from heat. Put into a salad bowl and place in the fridge to cool down.
2. Chop the veggies and cheese. Set aside to wait until the quinoa is a cool as you like.
3. Make the dressing- combine the 3 ingredients (if you don't have You Wanna Pizza Me spice blend, an Italian mix will work: basil, oregano, garlic, onion, salt and pepper) in a bowl and whisk together. Or put them all in a small lidded jar and shake vigorously!
4. Combine the veggies in the quinoa- pour the dressing to coat and stir until well combined. Add the feta. Taste and add salt and pepper to taste.
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