Quinoa Primavera: courtesy of Vegetarian ‘Ventures

Today I decided to share a recipe I found on a fellow bloggers site! This recipe is courtesy of “Vegetarian ‘Ventures“!  I will also link this blog post to my recipes page for future reference if you decide to try it 🙂

Recipe of the week: Quinoa Primavera (with quinoa, veggies, and cream cheese)
From the blog: Vegetarian ‘Ventures

The story behind this recipe:
After perusing my wordpress ‘reader’, which allows me to follow other blog posts, I came upon the recipe ‘Quinoa Primavera‘ from Vegetarian ‘Ventures! The recipe had me at ‘cream cheese’. Since I couldn’t resist, I knew I HAD to make this recipe! Plus, I am training for a half marathon, so I am always looking for healthy and filling recipes. Since I am only cooking for myself, my recipe makes a smaller portion than the original Vegetarian Ventures recipe. I already really like this recipe because I know that I can be creative with the ingredients! Mixing it up means never getting bored! For example, I added some broccoli slaw for extra veggies (I always need to hide veggies in everything as much as possible).  This recipe might also taste good with fried tofu and/or most any veg; like spinach, green beans, corn etc…  And while this is a vegetarian recipe at heart, for those of you who like meat, this would taste good with some sliced sausage (I like spicy turkey sausage). Time to get creative!

Ingredients:

  • 1 c quinoa, rinsed well
  • 2 c vegetable broth or stock *if you arent a vegetarian you could use chicken broth/stock
  • 1 tbsp EVOO *extra virgin olive oil, yes I am a Rachel Ray fan and will blog about some of her recipes too!
  • 1 clove garlic, minced
  • 2tbsp chopped basil
  • 1 onion chopped *I like sweet onions
  • 1 yellow or orange bell pepper, chopped
  • 1 large squash (yellow or green zucchini), chopped
  • 1 lg handful of broccoli slaw *my spin on the recipe
  • 1 oz cream cheese
  • 1/4 cup grated parmesan cheese
How you make this dude:
  1. Make the quinoa. This can be done 2 different ways: in a rice cooker (always comes out perfect) or on the stove (where things go wrong for me). If you do this in a rice cooker: add the quinoa (1 cup), 2 cups vegetable broth to the rice cooker. Press button. Presto in 15ish minutes. By stove: bring 2 cups broth to a simmer, then the add the quinoa. Stir, cover and simmer over low heat for 12-15min until water is absorbed and they do their curly cue bit. “Fluff” quinoa with fork (sometimes a bit clumpy). I start this step and once the quinoa is cooking I begin #2.
  2. Make the “veg”: Heat a large skillet with EVOO. Add the onions and garlic, cook over medium heat (about 2 min). Then add bell pepper, slaw and squash. Cook until preferred consistency. I like my veggies on the crunchy side, so when I reheat they aren’t overcooked and mushy. For me 5-7min is perfect.
  3. Once the veg is done, add the quinoa to the veg pan. If your skillet isn’t large enough to handle the immense proportion of food, add all of it to a big bowl. Since everything is still warm, mix in the cream cheese until distributed evenly. Scoop some into a bowl and add some parmesan cheese. Then dump the rest on the pan of food 🙂
Now EAT and I hope you enjoy!!!
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