Weekend Lunch and More

I really enjoy good and healthful food. Over the years I've come up with a plan for delightful lunches all week long when I go to work.  It actually makes my day better knowing that I have something good to eat. So on the weekends, at least one day, I like to make a large batch of something that will be good cold or reheat well throughout the week.  Sometimes I make quiche, and soup is definitely a favorite as the weather grows colder.  But this weekend I made a quinoa vegetable sauté. This is a harvest time favorite since all of the veggies came from my garden or our local farmer's market.  As I said I used what was available, but feel free to swap out for what you have in the fridge or in your garden.  I hope you enjoy.

Today's choice of veggies. I also added corn off the cobb.

The quinoa and vegetables mixed together.  

Here is the recipe -My apologies for not citing my source except for I can't remember where I found this.  

·         scant 1 cup chicken or vegetable broth

·         1/2 cup quinoa

·         2 Tablespoons extra virgin olive oil

·         1 large shallot, chopped

·         3 cloves garlic, minced

·         pinch red pepper flakes

·         2 cups chopped kale (about 1/2 bunch – I used lacinto kale)

·         1 small zucchini, chopped

·         salt & pepper

·         2 ears sweet corn kernels (about 2 cups)

·         1/4 cup sundried tomatoes packed in oil, cut into strips

·         1/4 cup white wine

·         1/2 cup peas

·         1/4 cup chicken or vegetable broth

·         1/4 cup fresh basil, chopped

·         shaved or fresh grated parmesan cheese, for topping

Instructions

·         Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.

·         Heat olive oil in a very large skillet over medium heat. Add shallots then saute until tender, about 2 minutes. Add garlic and red chili pepper flakes then saute for 30 more seconds, stirring constantly. Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then saute for 2 minutes. Add corn and sundried tomatoes then saute for 2 more minutes.

·         Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Bon Appétit and as always with love from the Midwest,

Beth