Daily Dinner Table

Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.

Veggie Quinoa with Portobello and Avocado

It’s been hectic around here! This is my first post in quite some time. Our house is now up for sale, we’re back from a magnificent wedding in New York, I’m a year older,  and our little Bam Bam is on the mend. (I hope) So, needless to say, with those events on top of  my already full schedule, something had to give, and it was my little blogging hobby. I’ve missed it.  I’ve still been cooking (a bit) and here’s a delicious experiment I made with a little Quinoa inspiration from a great vegan restaurant, Candle West Cafe, in New York City, (thanks Josh!) and our favorite new Bodacious Olive here in Pensacola. (owned by my friend Rishy.  If you’re in the area, you’ve got to go, it’s a great little shop!)

Here’s what you’ll need for about 4 servings:

1 c quinoa

2 c vegetable broth or stock (water is ok too, but not as flavorful)

garlic infused olive oil (Bodacious olive!) regular olive oil is fine also, just not as flavorful

pinch of salt

1 c fresh or frozen corn

2 c cubed eggplant (peeled)

1/3 c diced onion

1 seeded and diced red pepper

1/2 c roughly chopped broccoli

1 large carrot, peeled and diced

1 T minced garlic

1/4 c sliced or chopped kalamata olive

1 c fresh greens per serving

2 avocados peeled and sliced

1-2 portobello mushroom sliced

cinnamon pear balsamic vinegar (Bodacious Olive) or regular Balsamic

Cook Quinoa as directed on box in vegetable stock, or water. Set aside.

If you buy quinoa in bulk, heat 2 c liquid to boiling. Add 1 c quinoa a drizzle of oil and pinch of salt, stir. Reduce heat to medium low, cook uncovered for about 10 minutes. Stir occasionally. Remove from heat, cover and let sit about 10 more minutes.

In large pan, heat a bit of olive oil, add garlic and onion until fragrant. Add the eggplant. Cook about 7 minutes stirring often. You may need to add a little more olive oil since the eggplant absorbs so easily, but don’t add too much. Add the carrot, corn, red pepper, broccoli. Stir and cook until fork tender. Add olives.  Set aside.

Heat nonstick pan with 1 T olive oil to medium. Saute portobello until dark and tender. Set aside

Toss vegetables gently with quinoa in large bowl.

Vegetables before adding to quinoa

To plate, make a circle of greens on plate, leaving center open for veggie quinoa mixture. Place avocado slices around greens, and mushrooms atop of quinoa mixture. Sprinkle with Cinnamon Pear Balsamic vinegar.

Veggie Quinoa with Portobello and Avocado

Advertisements

2 comments on “Veggie Quinoa with Portobello and Avocado

  1. Joshua M.
    August 10, 2012

    Happy to see you are back to blogging! This looks delicious. Can’t wait to try it :0)

    • barbaralandfair
      August 10, 2012

      Thanks Josh! I love the cookbook, and will get tons of inspiration from it. You are a sweetheart! I’ll post a couple of pictures from our Sushi rolling party soon! Fun evening that was xo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: