Summer Vegetable Quinoa

Our power went out last night.  And with it went our fans and window AC unit.

Aka, our only reprieves from the 100+ degree day.

There was no breeze, either, for us to coax through our windows.  All along our block, lights and air conditioners were out.

One block over? Full power.  This is why I need to befriend the neighbors who are nearby but not on our block, clearly.  So we have someplace to go when the power goes out.

There was only one solution: go out for ice cream to take advantage of their air conditioning and treats.  Nothing sounded better than cooling ourselves both inside and out.

Apparently, our neighbors and everyone else who needed a break from the heat had the same idea, so the line was long.  I didn’t mind.  More time to stand in the nice cold air before heading home!

Luckily, our big desserts were balanced out by a nice and light dinner earlier in the night.

Summer Quinoa

Summer Vegetable Quinoa

1 1/2 cups quinoa
3 cups water
2 tablespoons extra virgin olive oil
3 medium zucchini, diced
4 small bell peppers, chopped
Fresh basil, sea salt, grated Parmesan and/or additional olive oil, for topping

 

 

In a small saucepan, combine the quinoa and water.  Cover and bring to a boil, then remove the lid and simmer for 10-15 minutes, or until all the water is absorbed.

In the meantime, warm the olive oil in a large skillet or wok over medium-high heat.  Add the zucchini and bell peppers and cook, stirring often, for 15-20 minutes, or until the vegetables are soft and starting to brown around the edges.

Toss the quinoa with the vegetables.  Serve topped with fresh basil leaves, grated Parmesan, coarse sea salt and/or additional olive oil.

 

 

Green Eggs & Quinoa

While I’m super excited to be back in my kitchen, I was far too tired to put a ton of effort into dinner tonight. Enter this new dish, which takes just 30 minutes and 5 ingredients!

Hint #1287 that you are jet-lagged: you go to the kitchen for an apple to snack on, and come back with a potato. Yep, I did that. At least I caught it before I bit in! 😉

Other bonuses? The meal is packed full of protein and fiber. Plus, it only uses one pot, leaving you with minimal dishes to do afterwards. 😉

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Green Eggs & Quinoa

Inspired by Kingsolver’s Eggs in a Nest

Serves 2

1 bunch of Swiss chard, chopped (about 3 cups)

1 c quinoa

2 1/2 c water

1 bouillon cube

4 eggs

Truffle or olive oil (optional)

In a large stock pot, mix the chard, quinoa, water and bouillon. Cover and bring to a boil over medium-high heat. Uncover and cook until most of the water is absorbed, stirring occasionally, about 15 minutes.

Create 4 depressions in the quinoa, and crack one egg into each hole. Cover the pot and cook for 4 to 5 minutes, until the eggs are poached.

Serve and drizzle with oil, if desired.

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Look at that gorgeous runny yolk!

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Quick, easy and balanced. I think this may become another “fall-back“… think of how easy it would be to mix up the veggies and grains!

What dinner do you make when you are short on time or energy?