Emily Shmemily Shawlette ripped and re-knitted awaiting to be bathed/blocked
In reality, I’ve been on a cooking roll since Sunday for Mom’s Night Out. Here is my latest quick-fix favorites when nothing seems appetizing.
1/2 Cup Red Quinoa
1 Cup of Chicken Stock of Water
1 pinch Salt
1 Tablespoon Extra Virgin Olive Oil
4 Cloves Garlic, minced
1 Small Onion, chopped
1 Cup Crimini Mushrooms, sliced
1 Small Yam or Sweet Potato, peeled and diced
1/4 Teaspoon or less Cayenne Pepper
Salt and Pepper to taste
1/4 Cup Slivered Almonds or chopped nut of your choice
1.5 Cup of Organic Black Beans, cooked, optional (not shown here)
1.5 Cup of Roasted Corn, optional (not shown here)
1. Preheat saucepan over medium heat. Stir in quinoa until a toasty aroma begins in 4 or 5 minutes. Skip this step if you are short on time.
2. Add water and a pinch of salt to quinoa. Bring to boil, cover the pan and reduce heat to medium-low to simmer ’til quinoa is tender, about 15-20 minutes. Best to let it sit, covered until all liquid evaporated.
3. While quinoa is cooking in the pan, preheat oil in a large skillet over medium heat. Add garlic and onion. Cook ’til onion becomes translucent, about 3-4 minutes.
Add mushrooms, yam/potatoes, (beans and corns if used,) cayenne pepper, salt, and pepper to taste.
Stir well and cover the skillet. Now, cook in reduced medium-low heat ’til potato is soft, about 15-20 minutes (depending on your altitude,) Stir occasionally and add a splash of water as needed to keep veggies from burning.
Add mixtures to quinoa, then sprinkle with nuts of your choice to serve. I skipped the nuts just because I couldn’t find in my cupboard and my son doesn’t care for nuts in general.
Happy crafting and keep those creative juices running!