Quinoa 'couscous' With Olives And Spring Vegetable... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is the most tasty way I have yet discovered to prepare quinoa, which is the most nutritious grain on the planet. Ingredients:
1 cup dry quinoa |
2 tsp. vegetable oil |
1 bulb fennel, finely chopped |
1/2 medium leek (1/4 c), white and pale green parts finely chopped |
3 cloves garlic (1 tbs.), chopped |
⅓ c vegetable stock |
1 tbsp. apple cider vinegar |
1 c frozen peas |
2 plum tomatoes (1/2 c), chopped |
1/8 tsp. tumeric |
1/2 tsp. smoked paprika |
3/4 tsp. salt |
1 c baby arugula leaves |
1/4 c chopped kalamata olives (about 12 olives) |
1.5 tbs. olive oil |
fresh basil leaves for garnish |
Directions:
1. 1. Prepare Quinoa as follows: bring 2 cups of water to a boil in a 2 qt. sauce pan. Add 1 cup Quinoa, bring back to boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 min. Alternately you can cook in a rice cooker using 2 parts water per 1 part quinoa.
2. 2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
3. 3. Stir in vegetable stock and cider vinegar, and cook 1 minute to deglaze pan. Add peas, and cook 1 minute more, then add the quinoa, tomatoes, smoked paprika, tumeric, and salt. Cover, and let stand 5 minutes.
4. 4. Stir in arugula, and remove from heat. Stir together with olives and olive oil; garnish with basil.
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