I happened on Martha Stewart’s PBS cooking show recently, and was impressed that the recipe she prepared was not so ridiculously complicated that it required a team of sous chefs to get it to table. So as I was searching for something to cook this week, I migrated over to her website and found this Quinoa Bowl. Delicious and not difficult for home cooking! Thanks to Wendy at Tutto Bene for the Barista Pinotage recommendation.
- 1 pound of broccoli, florets with tender stems (halved if large)
- 1 red onion (8 oz) cut into 1/2-inch rounds
- 2 TBSP extra virgin olive oil
- coarse salt and freshly ground black pepper
- 1 cup quinoa, rinsed and drained
- 1/2 cup tahini, well stirred
- 1/4 cup fresh lemon juice (2 lemons)
- 2 cups packed mint leaves, plus more for serving/garnish
- sliced avocado, sliced cucumber, and lightly toasted sliced almonds for serving
- Preheat oven to 425 degrees F. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender (about 25 minutes).
- In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn of heat and let stand 10 minutes. Fluff with a fork.
- Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 tsp salt and 1/4 tsp pepper.
- Serve quinoa topped with roasted vegetables, avocado, and cucumber and sprinkle with almonds and mint with dressing on the side. (Serves 4)
Living in a diverse community such as Lowell, MA, I sometimes find that I’ve taken for granted all of the ethnic flavors that are available to us here. With one of the largest Southeast Asian populations in the United States, we’ve been so fortunate to experience some fantastic foods and flavors, and even the mainstream grocers carry many ethnic foods.
This curry-flavored soup comes from Vegetarian Times, one of my favorite sources for non-meat based meals. The magazine encourages cooks to substitute whatever might be available for both the cauliflower and green beans; however, in the dead of winter, access to either of these veggies in not a problem. In almost all cooking, I use either olive oil or coconut oil; I substituted the coconut oil for canola in this recipe.
- 1 TBSP canola oil (I substituted coconut oil)
- 12 oz cauliflower, cut into 1-inch florets (3 cups)
- 4 large green onions, thinly sliced, white and green parts separated
- 1 TBSP Thai red curry paste
- 4 cups low sodium vegetable broth
- 1 15-oz can petite diced tomatoes in their juice
- 3/4 cup light coconut milk
- 6 oz green beans, cut into 1-inch pieces (I used thawed frozen beans)
- 1 TBSP lime juice
- Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions. Saute 5 minutes or until vegetables begin to brown. Add curry paste, and saute 1 minute more.
- Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
- Add coconut milk and green beans , and simmer 5 minutes, or until beans are tender.
- Stir in lime juice and remaining green onions. Season with salt and pepper if desired.
Note: the nutritional information for each serving (6) can be found on Vegetarian Times’ webpage for this recipe.