27 January 2010

i love the word quinoa (keen-waa...keeeeen-waaaaaaaahhh)

stuff done: Mediterrarean Quinoa Bowl. i cannot believe how easy this was b.c it was so good! i discovered this on sprouted kitchen today. i really like that site. it always has tasty (healthy-er) food.

anyway. made it for dinner. tops 30 minutes. i added poached chicken for protien. i also increased the amount of broccolinis. they added a great crunch. i also took out the capers (add a 1/4 cup rinsed and drained when you add the red peppers, if you're interested). the only thing ... i dont think i cook quino right, its always on the mushy-er side, dont get me wrong, this meal was great, but i just think i do something not quite right. 'nuff said. eat up!
mediterranean quinoa bowl
makes 2 big bowls, with leftovers for tomorrow!
adapted from here

  • 1 Cup Quinoa, dry
  • 4 Broccolinis
  • 4 to 6 oz. Block of Feta Cheese, cut in cubes
  • 1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)
  • 1 Chicken Breast (*leave out chicken you have a great veggie meal!)
  • 1 Cup Chickpeas, cooked
  • 3 Tbsp. Flat Leaf Parsley, finely chopped
  • 2 tsp. Dried Oregano
  • Generous pinch of Sea Salt
  • Fresh Ground Pepper
  • 1 Meyer Lemon
  • 1 Tbsp. Good Quality Olive Oil
1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot? - good point sp.k!) and cover to finish the quinoa and the broccolini will steam on top. (i should have put the broccolinis in for more time, they were more on the crunchy side) Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.
2. While the quinoa is cooking, poach your chicken. To do this, place the chicken breast in enough water to cover it, bring to a boil over medium-high heat. Once it reached a boil, turn down heat to simmer, cover and let cook for about 20 minutes. (until your chicken is not pink in the middle anymore)
3. Toss the red pepper slivers, chickpeas, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.
4. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you’d rather it cold, let it sit in the fridge for about 30 minutes to cool down.

1 comment:

  1. yordo, i love this. it is now in my favorites. i read all the way back to you talking about yoga in july. i feel the same way about yoga. i hate it when my class is over. and i love the stuff about getting over the pain, physical and otherwise. often you realize you needed to breathe (literally and figuratively) and if you just keep breathing you can get better and go deeper... holy life metaphor! i love you. i am proud of you. i can't wait to see what you do next!