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Italian Quinoa

Posted by: admin in: ● November 14, 2010

I’m just going to say it. I LOVE quinoa. I’m not sure how I lived my life before I found quinoa, but now that it’s here I can’t get enough of it… it isn’t just a crush or one of those hot and heavy romances that burns out after a while… my love affair with this amazing grain has been going strong for well over a year and is here to stay! Tonight I decided to experiment with a different variation than my usual tex-mex ones and it came out great – but you be the judge…

2 tbsp. EVOO

2-3 minced garlic cloves

1 cup quinoa

2 cups veggie broth

1 cup canned artichoke hearts, chopped (about 1/2 of a can)

1/2 cup chopped sundried tomatoes (the kind in oil)

1/2 cup toasted pumpkin seeds

1/4 cup chopped fresh basil

1/4 cup chopped fresh scallion

Optional: 1/4 cup shredded parmesano reggiano cheese

First, toast the pumpkin seeds on an unlined cookie sheet under the broiler of your oven. Keep on eye on them as they toast, they burn quickly! As soon as they begin to brown, pull them out and set aside.

Heat EVOO in pot and saute garlic for 1 min., then add quinoa and saute/toast for another minute. Add broth, bring to a boil and cook 15 minutes until broth is absorbed and grains are cooked. Take off heat, fluff with a fork, and stir in artichoke, tomatoes, pumpkin seeds, basil and scallion. Season with salt and pepper and cheese if using (can use other cheeses too if you prefer, feta would also be nice…)… Serve and enjoy!

Buon appetito!

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