Quinoa is trendy for a reason. Healthy, filling, versatile, protein packed, gluten free and DELICIOUS, it is by far my favorite grain. It's a wonderful base for all kinds of other dishes and I use it so much that I am always adapting it in different ways.
This particular take on quinoa mixes it with a smorgasbord of simple, seasonal ingredients to form a beautiful base for any meal (leftovers make great lunches too!)
I like mixing veggies and herbs straight in with my grains because the mixture adds flavor, vitamins and allows you to have a bigger portion without the same caloric density :)
I used this base for some baked tofu and sauteed mushrooms and green beans, all drizzled with a simply spicy coconut sauce. It looked roughly (and darkly) like this:
(Sorry for the bad photo quality and Christmas plate - I was hungry!!)
But the point is the quinoa. See how much color and prettiness it adds? Plus it tastes delicious. If you don't believe me you should really try it out for yourself.
Seasonal Quinoa Base
- 2 cups red quinoa
- 2 cups water and 2 cups veggie broth
- 1 head of lettuce, chopped
- 2 large heirloom tomatoes, diced
- 2 large handfuls or basil, chiffonaded
- 2 tbsp nutritional yeast
- 2 tbsp balsamic or other vinaigrette
Allow to boil for about 15 minutes, and reduce to a simmer until all liquid is absorbed and quinoa is translucent and fluffy.
In a big ol bowl, combine lettuce, tomatoes and basil.
When quinoa is done cooking, toss it right into the bowl and mix it all up.
Add in nutritional yeast and balsamic and toss until combined.
Use as a side dish, base, main dish or lunch. Will stay in the fridge for up to 4 days!
Live long and prosper! And give into the trend that is quinoa!