CHEF JEFF — ONE BYTE AT A TIME: Quinoa and Vegetables

This one-serving dish would pass the U.S. Department of Agriculture’s MyPlate test.

Quinoa and Vegetables

½ teaspoon minced garlic

2 tablespoons diced zucchini

1 tablespoon diced onion

1 teaspoon diced dried apricots

2 tablespoons diced tomatoes

2 tablespoons chopped French green beans

2 tablespoons roasted corn kernels

¼ cup white wine

1½ cups cooked quinoa

½ cup vegetable stock

Salt and pepper to taste

½ tablespoon shaved

Parmesan cheese

2 tablespoons arugula, fried quickly in a deeper fryer with vegetable oil

In skillet over medium heat, saute garlic, zucchini onion 2 minutes. Add apricots, tomatoes, green beans, corn; saute until tomatoes cooked through. Deglaze with wine. Reduce until nearly all wine evaporates. Add quinoa, stock; season to taste with salt, pepper. Cook until liquid is absorbed. Put quinoa in bowl. Top with cheese, arugula.

Yield: Serves 1.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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