Garlic-Toasted Quinoa with Vegetables

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Garlic-Toasted Quinoa with Vegetables

1 cup quinoa, rinsed

4 cloves garlic, diced

5 tablespoons olive oil

2 cups vegetable broth or water

1 bay leaf

1 bunch spinach or baby chard, rinsed and chopped

1 bunch asparagus, washed and chopped, with woody ends

removed

10 shiitake mushrooms, sliced

1/4 cup slivered almonds

1 tablespoon soy sauce

 

 

 

 

Saute garlic in 2 tablespoons oil in a large pot over

high heat for 2 minutes or until tender. Add quinoa

and another tablespoon of oil to coat the quinoa.

 

Reduce heat to medium and toast, stirring constantly,

until the quinoa turns brown (about 10 minutes).

 

Add the broth or water and bay leaf, and bring to a

boil. Reduce heat, cover and simmer for 15 minutes

(until liquid is absorbed).

 

While the quinoa is cooking, saute the mushrooms in

remaining 2 tablespoons of oil until soft. Add

asparagus and cook until just tender. Add the greens

and cook until wilted. Remove bay leaf and add the

mushroom and greens to the quinoa. Add the almonds,

and stir well to combine. Season with the soy sauce.

 

Makes 2 generous servings

 

Author: Nicole Spiridakis

Source: NPR.org, October 30, 2007 ·

Formatted by Chupa Babi: 11.15.07

 

This is a restorative and healthy meal after a run, or

a long day in the office.

 

ChupaNote: added a handful of minced red bell pepper

for color, and a sprinkling of red pepper flakes

(chili pepper) for zing.

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