CHEF JEFF — ONE BYTE AT A TIME: Quinoa and VegetablesThis one-serving dish would pass the U.S. Department of Agriculture’s MyPlate test.
By: Herald Staff Report,
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
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.
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