« Chair massage on Saturday | Main | Relay for Life update »
August 19, 2005
Recipe - Roasted Veggies in Balsamic Tomato Sauce with Quinoa
I made something so good that I wanted to send the recipe to a friend... it was based on a recipe Des found for our menu last week. But I changed it sufficiently that if my friend is to have what we had, I need to rewrite it. And man, writing recipes is not easy!
I didn't keep track of how long I did things for, or how hot the oven was... I just did things. Well, he's a good enough cook to flow with it. Hopefully you are too, if you decide to try this. :-) So, here's the whole grain version:
Roasted Veggies in Balsamic Tomato Sauce with Quinoa
serves four
- 1 red bell pepper
- 1 zucchini
- 1 large sweet onion
- 1 c quinoa
- 1 c vegetable stock
- 1/2 c water
- 1 c green beans
- 3 heirloom tomatoes (about 1 pound) — these make it. Don't use lame tomatoes.
- 3-6 garlic cloves, to taste
- balsamic vinegar
Slice bell pepper into strips
Cut zucchini into rounds
Slice sweet onion into thick rounds, then cut each into eighths
Combine with olive oil, salt, and pepper in a pan and roast in the oven, stirring occasionally
Bring stock and water to a boil, stir in quinoa, turn heat to low and cover, simmer for 20 minutes or until liquid is absorbed.
Dice tomatoes, saving juice
Chop garlic
Heat some olive oil over medium heat, and then sautee tomatoes and garlic for a few minutes
Blanch green beans — dip into boiling water 3 minutes, then rinse with cold water
When vegetables are roasted, add to pot with tomatoes, including any juices/oil in the roasting pan. Add reserved tomato juice, green beans, and balsamic vinegar
After flavors have had a chance to mingle, serve over quinoa.
Posted by Josh A. at August 19, 2005 11:25 PM
Comments
I have seen quinoa at the organic market for the last several months, but I have not tried it. My friend Joelle suggests "toasting" the grain in a hot skillet before you cook it to give it a roasted flavor.
Posted by: ThatGuy at August 22, 2005 05:25 AM