Sunday, May 5, 2013

Can you believe that I'm still making quinoa?

I know-- flogging a dead horse here-- but I made another quinoa recipe for yesterday's lunch that was completely delicious.

I started with this recipe as inspiration, but then eliminated all of the ingredients I didn't have (like 75% of them), and added unshelled edamame, pine nuts, and dried cherries; because I had all of those... It's a little slim pickings in the country right now. We've got so much going on up here, I'm disinclined to spend the time making the trek to the grocery store, plus the thought of bringing MORE OF ANYTHING into this house seems utterly crazy. So we made do with the recipe below-- minus the leeks, carrots, and fennel-- and plus the pine nuts, edamame, and cherries. I guess at that point-- it was just barely the original recipe, but I guess you can refer to it for cook times and general instructions, and the salad dressing... Work with me people! It was devoured by all and enjoyed by me, so that's the real point, right?!



  • 2 teaspoons extra-virgin olive oil 
  • garlic clove, minced
  • 1 cup organic vegetable broth
  • 1 cup water
  • 1 cup uncooked quinoa
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt

  • Chickpea mixture:
  • 2 teaspoons extra-virgin olive oil, divided 
  • 2 cups thinly sliced leek (about 1 large)
  • garlic cloves, chopped
  • 2 1/2 cups sliced fennel bulb (about 1 large)
  • 1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound) 
  • 1/2 teaspoon fennel seeds
  • 1/2 cup white wine
  • 1 cup organic vegetable broth
  • 4 teaspoons chopped fresh thyme, divided
  • (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon fresh lemon juice 
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • (5-ounce) package baby spinach 


  1. 1. To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
  2. 2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and spinach.
  3. 3. Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.

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