A healthy, protein filled vegetarian dinner.
To make this:
- 1 cup onions
- 1/2 cup corn
- 1/4 cup chopped carrots
- 1 cup zucchini
- 1 cup tomatoes
- 2 garlic cloves
- Several basil leaves
- 2 cups vegetable broth
- 1 cup quinoa
- 1-2 cups pine nuts/walnuts
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp curry powder
I chose to use frozen corn and onions, as that was what I had lying around, but feel free to use fresh or canned corn and swap out vegetables for what you have in your cabinet. In a frying pan, combine frozen corn and onions with 1/4 cup water and heat on high with chopped carrots and fresh basil leaves for 10 minutes. (If you are using fresh vegetables add a tablespoon of oil to the pan and heat vegetables).
When warmed add in your garlic, tomatoes and fresh zucchini (more of that giant zucchini my boss brought us). Stir with 2 cups of vegetable broth and 1 cup of quinoa.
Heat until boiling and then lower heat to a simmer and cook covered until quinoa puffs up.
It looked as though I was making a soup, and I started to worry that the quinoa to broth ratio wasn’t right, but when the quinoa is ready it will soak in the extra juice and flavor.
In the meantime, take some walnuts or pine nuts and broil for 2 minutes. My first batch burned, so you really need to watch these.
They’d cook even better in a toaster oven. You want them to look more like this: slightly browned top.
Set aside for later.
When the quinoa is light and fluffy, add in your spices and mix thoroughly. The cayenne, chilli powder, cumin, curry powder and black pepper adds a great medium spice to this rather bland dish, but any addition, sweet or spicy would help this meal. You can either take out the whole basil leaves or keep them in.
Place the quinoa mix in a bowl and top with the nuts. Enjoy!