{meatless mondays : double rainbow quinoa}

31 Mar

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no, it’s not a typo. i called this dish “rainbow rainbow quinoa because… well – look at it. 😉

i wanted to use up some stuff in the fridge – like my shredded carrots and leftover cabbage… both of which, to me, can be a challenge to use up for one person. i find that quinoa is a great “anything goes” kind of dish. so when i’m looking to use up fresh veggies, i usually throw them in with quinoa. another reason i love quinoa is because it is a complete protein. basically what that means is it contains all 9 essential amino acids. this makes it a great grain for vegans or vegetarians.

rainbow rainbow quinoa – ingredients :

– 1/2 cup rinsed rainbow quinoa

– 1/2 cup chopped red cabbage

– 1/2 cup shredded carrots

– 1/4 finely chopped onion

– 2 cloves diced garlic

– 1 cup raw baby spinach

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directions : cook quinoa using a ratio of 1:1.5 on medium to high heat and simmer for 15-20 minutes, adding water if necessary. once fully cooked, set aside. in a saute pan, drizzle in 2 tablespoons EVOO and toss in chopped onion. cook on medium heat and allow onions to slightly caramelize, then deglaze with a little water or white wine. add in diced garlic and continue to cook on medium heat, until tender. toss in chopped cabbage and carrots and cook until also tender, using a little water when necessary to avoid sticking to the pan. finally, wilt in spinach at the last minute, then mix in cooked quinoa and finish with generous amounts of S&P and a little organic grass-fed butter {optional}.

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so pretty.  so colouful.

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so delicious and healthy!

can be served hot or cold. that’s another thing i love about quinoa – it’s a wonderful “transition food” … whenever we change seasons, i find that my appetite is always a little scattered and it’s like my body is confused – “do i want comfort food or salad?!” …and especially this winter when one day it’s 60 degrees and the next day we are covered in a blanket of 4 inches of snow…

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6 Responses to “{meatless mondays : double rainbow quinoa}”

  1. maryinline March 31, 2014 at 9:35 am #

    I was going to do some cooking today, but have a sore throat. Don’t want to cook when I’m sick(ish), but would like to add that I discovered wheat and spelt berries as a base for dishes similar to your rainbow, rainbow dish. They’re good for meatless Monday because they’re chewy like meat. Just cook like rice, or quinoa.

    Like

  2. Gnome Photo March 31, 2014 at 6:20 pm #

    Yum! Looks good! I’ve never had quinoa before, this looks like a nice and easy beginning recipe. I’ll have to give it a try!

    Like

    • cooking with audrey April 2, 2014 at 2:47 pm #

      hi there. it’s hard to imagine that you’ve never tried quinoa! it’s one of my go-to grains. let me know what you think if you try it!

      Like

  3. Christian April 2, 2014 at 3:42 pm #

    Good lite and easy to digest recipe. I’d add the garlic at the very end and maybe some harissa to give it a more exotic and hot style 😉 Very nice site, photography is stunning!

    Like

    • cooking with audrey April 2, 2014 at 3:44 pm #

      hi christian, thank you so much for stopping by and taking time to comment! your added flair to this dish sounds delish {i’m a poet and didn’t know it! ;)} thank you for the kind words about my work – it means a lot!

      Like

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  1. {a look inside my lunchbox… volume 2} | food & foto - May 2, 2014

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