This is a recipe that features the grain you feel like eating today*, the greens that are in season, and whatever vegetables you are in the mood to sautè. For this particular version, I chose quinoa, red peppers, and spinach, but you can saunter through your kitchen, gather up your choices, and start chopping. If you get your veggies organized, and do your chopping early in the day, you’ll be able to throw this meal together quickly. And if you make the grains the evening or weekend before, you’ll feel like a pro when everything comes together in just a few minutes.
At the moment there are bowls of millet, quinoa, and brown rice in my fridge. I don’t usually have three different options, but that’s what there is today. I like to make grains after dinner so they cook during cleanup, and they’re done when you are. Once they’re cooked, I leave them to cool on the stove for a while. Then I transfer the cooked grains into a storage dish, and place them in the refrigerator to use whenever. I recommend doubling this recipe so you can eat the leftovers for lunch tomorrow.
- 1/2 cup raw quinoa, rinsed
- 1 1/4 cups vegetable broth
- 3 cloves of garlic, diced
- 1 medium yellow onion, diced
- 1 Tbsp. olive oil
- 1 red pepper, diced
- 3/4 tsp. smoky paprika
- 3/4 tsp. turmeric
- 1 tsp. dried basil
- Pinch of red pepper flakes
- 1 tsp. Kosher salt
- 1/4 cup raw almonds, chopped
- 2-3 cups baby spinach, rinsed well and dried
Heat the olive oil in a deep frying pan until fragrant, add the garlic, and sauté for 30 seconds. Add the onion and fry for a few minutes, stirring occasionally. Add diced red pepper, and cook 1-2 min more. Make a well in the center of the vegetables, and add the red pepper flakes, paprika, and turmeric. Stir the spices for a few seconds, and mix in the vegetables from the edges of the pan. Then add the broth and quinoa. Add salt and basil, stir once more, cover, and simmer 20 minutes until the grains are soft and cooked through. Remove pan from heat, stir in raw spinach, and serve immediately.
Divide the recipe among 4 bowls, sprinkle with almonds, and serve. This recipe is delicious all by itself, but it is also great with a cup of tomato soup.
*If you choose to use a grain other than quinoa, change the ingredients to one cup of cooked grain and 3/4 cup of stock.