You can use whatever ingredients you would like in this recipe, I just took the opportunity to use what I had here. I also made it into a main dish, which is another reason for so many ingredients. Feel free to add or subtract and to experiment! That is the best thing about cooking...the ability to take a basic recipe and change it however you want. I hope you enjoy this as much as I did (and will do again for a snack later)
Here's my Recipe: Serves 3 as a main dish or 4-8 as a side
- 1/2 cup dried quinoa (be sure to rinse it well unless you have the pre-washed variety)
- 1 cup organic, low-sodium vegetable broth (you could use water if you prefer)
- 1 very small zucchini, thinly sliced
- 1 very small summer squash, thinly sliced
- 1/2 cup fresh or frozen corn
- 1/2 cup fresh or frozen peas
- 1/2 cup onion, diced
- 2/3 can chickpeas, drained and rinsed
- 1 cup raw almonds, roughly chopped
- 1/4 cup bell pepper, diced
- 1 Tb extra virgin olive oil
- salt & pepper to your taste
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- A few shakes of chili powder (probably less than 1/8 tsp)
- Put chopped almonds into a small saucepan over medium heat. You will stir them every 30 seconds for about 4 minutes, or until you can smell them lightly toasting. Remove from heat and from pan immediately so they don't burn. Set almonds aside.
- In same pan, place dried quinoa over medium-low heat. Stir almost constantly for about 3 minutes. You're very lightly toasting the quinoa to give it a slightly nuttier taste. As soon as the 3 minutes are up, pour the vegetable broth over the dry quinoa. Put the pan over a medium heat and bring to a boil. Once it starts boiling, cover and cook, stirring twice for about 15 minutes over a medium-low heat. You'll know the quinoa is done when it becomes mostly transparent and the liquid is absorbed.
- While the quinoa is cooking, get a large skillet heating over a medium heat. Add the oil and spread around the pan. Once the oil is hot, add the onion, zucchini and squash. Cook about 5-6 minutes, until the onions are translucent and the zucchini and squash are softened. I used 2 large wooden spoons to flip the veggies partway through cooking.
- Add in the corn, peas, bell pepper, chickpeas and cook for another few minutes to heat thoroughly. Add in spices to your tastes.
- By now, the quinoa should be all done cooking. Fluff it with a fork and add to the veggie skillet. Mix in your almonds and heat about 2 minutes to allow the flavors to all come together.
- Remove from heat and serve up right away.