I have no idea what to call it, but it's good!
I wanted quinoa.
I had crimini mushrooms, kale and zucchini from my last organic delivery that needed to be used before they became science projects.
I wanted some time alone.
I have no idea what to call the mixture I am currently cramming into my face with alarming speed.
As I eat this, and at other times over the past few weeks, I realize that I have really cut back on the meat consumption since I became gluten free. I am debating going all the way - becoming a vegetarian. But then I need to think about how strict a vegetarian I could be, as I would truly miss salmon and other wonders of the sea,
Something to think about, anyway. Seriously think about...and research on the web.
But if being a vegetarian means I can still eat like this, would I care?
I still need a moniker for this meal. I rarely eat until I am filled to overflowing, but I am rapidly heading to that point now and I am still shoveling it in! Any suggestions?
I had crimini mushrooms, kale and zucchini from my last organic delivery that needed to be used before they became science projects.
I wanted some time alone.
I have no idea what to call the mixture I am currently cramming into my face with alarming speed.
As I eat this, and at other times over the past few weeks, I realize that I have really cut back on the meat consumption since I became gluten free. I am debating going all the way - becoming a vegetarian. But then I need to think about how strict a vegetarian I could be, as I would truly miss salmon and other wonders of the sea,
Something to think about, anyway. Seriously think about...and research on the web.
But if being a vegetarian means I can still eat like this, would I care?
I still need a moniker for this meal. I rarely eat until I am filled to overflowing, but I am rapidly heading to that point now and I am still shoveling it in! Any suggestions?
The As-Yet Un-Named Quinoa Fridge Cleaner-Outer/Husband-Banisher
2 cups cooked quinoa
2 leeks, cleaned and roughly chopped
1/2 bunch asparagus, cleaned and chopped into 1-1/2" pieces
2 zucchini, cleaned and roughly chopped
1/2 pound crimini mushrooms, cleaned with a damp cloth and chopped into thirds
3 cloves garlic, minced
10 or so cherry or grape tomatoes, halved
1 bunch kale, cleaned and torn into bite-sized pieces
1 can chickpeas, drained and rinsed
Sea salt
3-4 tbsp olive oil
1/2 cup Seeds of Change Tomato Vinagrette (the bottle says gluten free! I love this stuff!)
Prepare the quinoa per package directions. Set aside but keep warm (I made mine in the rice cooker so I didn't have to really keep an eye on it).
In a large skillet, heat the olive oil on medium heat. When the olive oil is hot, add the garlic and mushrooms, stirring to make sure the garlic doesn't burn. When the mushrooms begin to soften, add the zucchini, asparagus and leeks (and a good pinch of salt). Stir, cover and saute for 3 minutes. When the zucchini is tender, add the kale, chickpeas and tomatoes. Cover and cook for an additional 3 or so minutes, until the kale starts to wilt. Remove from the heat. Mix all the vegetables together well, then add the quinoa and mix again. Then add the vinagrette and toss again.
Marvel at your good fortune and eat hearty.
2 cups cooked quinoa
2 leeks, cleaned and roughly chopped
1/2 bunch asparagus, cleaned and chopped into 1-1/2" pieces
2 zucchini, cleaned and roughly chopped
1/2 pound crimini mushrooms, cleaned with a damp cloth and chopped into thirds
3 cloves garlic, minced
10 or so cherry or grape tomatoes, halved
1 bunch kale, cleaned and torn into bite-sized pieces
1 can chickpeas, drained and rinsed
Sea salt
3-4 tbsp olive oil
1/2 cup Seeds of Change Tomato Vinagrette (the bottle says gluten free! I love this stuff!)
Prepare the quinoa per package directions. Set aside but keep warm (I made mine in the rice cooker so I didn't have to really keep an eye on it).
In a large skillet, heat the olive oil on medium heat. When the olive oil is hot, add the garlic and mushrooms, stirring to make sure the garlic doesn't burn. When the mushrooms begin to soften, add the zucchini, asparagus and leeks (and a good pinch of salt). Stir, cover and saute for 3 minutes. When the zucchini is tender, add the kale, chickpeas and tomatoes. Cover and cook for an additional 3 or so minutes, until the kale starts to wilt. Remove from the heat. Mix all the vegetables together well, then add the quinoa and mix again. Then add the vinagrette and toss again.
Marvel at your good fortune and eat hearty.
The cherry (tomato) on top - unplanned.
Four bowls full.
Wow, am I full.
Wow, am I full.
5 comments:
You continue to amuse me with your sharings...thanks. You are really funny and a good cook too. HUGS
My son and his wife and children are vegetarian, but they live in Alaska, so up there, "vegetarian" means "no meat". They get to take 70 lb. of fish a week from the ocean (it's some kind of law) and they eat some dairy. I thought it was a curious definition of vegetarian until I visited them in Alaska and realized that it would be impossible to pass up all that fresh, red salmon! So go ahead: become an Alaskan Vegetarian. You'll be the only one in your town, I guarantee!
Rita
Yummy variety of garden veggies is great. If you are still healing from celiac diagnosis, I think you want to be careful about eliminating too many things from your diet. Things like salmon are great for Omega3s, and easily assimilated protein. Yes, millions of people are vibrantly healthy eating a vegetarian diet, but generally people healing from things like autoimmune disorders are cautioned about getting enough nutrition.
I would second that caution about eliminating too much. Most of us have so many nutrients that are at sub-optimal levels that to cut out any more than necessary will prolong our recovery.
That being said, I just love the name of your nameless dish. Keep it! Anyone can make it theirs that way.
Thanks for the humor
Man that looks good!!! I fixed quinoa for the first time the other day. I served it similar to what you did here.
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