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
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}.
so pretty. so colouful.
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…
food & foto 
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.
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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!
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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!
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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!
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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!
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