I had a lot of quinoa but wanted to prepare it a bit differently. I decided to caramelize some onions, then sautee some mushrooms and mix it all together. The result was a mild but flavorful pilafy sort of thing that worked great with brown rice syrup and mustard coated brussel sprouts and salad.
Quinoa n Onions Recipe
1 C quinoa
2 C water
1 onion cut in half moons
1 8 oz pack of mushrooms
1 t thyme
3 T olive oil
1 T balsamic vinegar
salt and pepper
Heat olive oil in skillet. Saute onions for 10 minutes uncovered. Add the balsamic vinegar and a pinch of salt, stir and cover. While onions soften and cook, place quinoa and water in another pot with a pinch of salt. Cook covered on medium heat for 25 minutes. Fluff with a fork and turn off heat. Stir the onions, they should be light brown, very soft and sweet to the taste. Taste for seasoning and add salt if needed. Remove from fire. In another skillet, heat 1 T of olive oil and saute the sliced mushrooms along with the thyme and another pinch of salt and pepper. When the mushrooms are soft but not soggy, throw them in with the quinoa, add the onions, stir and taste for seasoning. Add salt and pepper if necessary.
We apologize for not posting sooner but being a Superhero takes time and dedication. Neither of which we have.
After gaining a few pounds, we decided to return to The Kind Life basics and kick it Superhero style for a week. We haven’t been diligent about taking pictures of all the meals but here’s the first night’s dinner which is also my favorite of the entire week. It’s a quinoa salad, roasted veggies (fennel, celery, butternut squash, beets, parsnips, shallots) and tofu. For some reason the tofu recipe that she has for that night doesn’t work for us, we think she’s missing some part of the instructions so we just made our regular baked tofu. The whole thing is delicious – these roasted veggies take forever but go through a caramelized transformation that makes them amazingly delightful.
I apologize for the soy sauce all over the plate and the unprofessionally scattered parsley. We’re usually in such a starved state that we serve hastily and the plate ends up looking not too picture ready.
We'll clean up the plate next time
Today we had cauliflower steaks from The Kind Diet, a variation on her quinoa salad and oven toasted kale with garlic. The flavors really complemented each other. The deliciousness of roasted cauliflower still surprises me. See for yourself what fun we had.
Get your greens on