So as you know I love Meatless Mondays and an All Vegetarian meal whenever I can….??!!
I especially love Quinoa, for me it’s the best substitution to heavy carbs and it marries so well with vegetables (really anything, in this case I am focusing on vegetables 😉 ), I love the fact that it really will just blend with whatever flavors it is paired up with.
It’s been winters and although I love salads it’s been pretty hard to just have a salad when outside it’s snowing or just plain cold. So, what I resort to is basically roasted, steamed or lightly sauteed vegetables. On this particular day I hadn’t gone to the store in a while it was snowing outside and I just was going to use whatever I had in the fridge. I always have a large variety of veggies so I figured that I would make vegetables accompanied by……??? I opened the cupboard and there was the Quinoa, so I decided I would make something using both. I seldom will serve my Husband just vegetables, unless requested by him. Even if I just eat all vegetarian I always try to make him, chicken, beans or pasta or something (healthy) to go along with the veggies. So in this case it was Quinoa.
I do have a post I completely dedicated to the Nutrition facts and health benefits for Quinoa, you can see here: http://mythineats.com/2011/11/11/quinoa-nutrition-facts/
However this dish is simple, light, healthy, low carb, and low fat. So I hope that you like it. You can serve as a main dish or as a side dish to chicken, salmon, meat, eggs; whatever you like or prefer. Enjoy
Serves 2 as main dish 4 as side dish
1 cup Quinoa
2 cups of Water
1/2 cup frozen Peas
A couple leaves of Radicchio
A handful of Arugola, washed
Salt and Pepper to taste
A few drizzles of Olive oil
Preheat your oven at 180° C (350° F).
Now put the quinoa and the water in a small pot, add a drizzle of olive oil and some salt and pepper to taste, mix, cover and place over medium heat. Bring to a boil and lower flame to minimum and allow to simmer for about 15 minutes (until all water is absorbed).
Get your slice in 1/4 in rounds and place on a baking paper over a big baking tray or cookie sheet tray, lay them out one by one. Do the same with the endive. You should be able to fit your leaves of radicchio also, drizzle some olive oil over the vegetables and add salt and pepper to taste. Put in oven and allow to bake for about 15 – 20 minutes.
Place about 1 cup of salted water to boil in a little sauce pan, once boiled throw in the peas and allow to cook for about 5-8 minutes. Drain immediately in cold water and set to the side
Fluff your Quinoa, join all ingredients in a salad bowl and mix lightly and if you like you can squeeze a little bit of lemon over it and serve.
I have included a photo with an fried egg on top, or you could also chop up some feta or any cheese you like and throw it in. There are so many endless variations. Enjoy!!!