Zucchini & Pepper Quinoa (aka Wine Country Grain Medley*)

I was running late tonight and we're having company at the end of this week. I wanted to empty the fridge. I dragged all the vegetables out on to the counter. BB made salad and I made this:

2 zucchini cut in 1/2 and sliced
1/2 each red, yellow and orange pepper cut into strips
2 cloves garlic
2 tbsp olive oil
tomato paste
curry powder
quinoa

Heat olive oil & garlic and when it starts to brown, throw in the veg to start browning.

Squirt some tomato paste in (about 2 tbsp)

(If you don't have tomato paste in a tube - get some - it's the best!)

Add as much curry powder as you like, mine is rather mild so I used more than one tbsp.

Add one cup of water, bring to a boil (I measured this with a coffee mug because I couldn't get at the measuring cups because BB was making salad on the other counter)

Add a 1/2 to 3/4 cup of quinoa, bring to a boil (it doesn't matter how much you use, just make sure the water and quinoa are in equal amounts.)

Simmer 5 minutes

Cover and simmer another 10

Stir every now and then during the 15 minutes.

You could use whatever veg you have. It's also lovely with mushrooms, eggplant, and/or yellow zucchini. I threw in the four ripe cherry tomatoes that I grabbed from the tomato plants as I passed from the garage to the house in the pouring rain on my way in.

And voila

I served it with fish tonight.

*the real recipe is in the Sonoma Diet Cookbook

WINE COUNTRY GRAIN MEDLEY

1 tablespoon extra-virgin olive oil
1 cup quartered fresh mushrooms
1 1/2 cups water
3/4 cup quinoa
1 cup canned red beans, rinsed and drained
1 cup chopped zucchini
1 cup cherry tomatoes, halved if desired
1 tablespoon chopped fresh basil
1 tablespoon red wine vinegar
6 cloves garlic, minced (1 tablespoon minced)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a very large skillet heat olive oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown, stirring occasionally Add the water; bring to boiling. Add quinoa. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until liquid is nearly absorbed. Stir in beans, zucchini, tomatoes, basil, vinegar, garlic, kosher salt, and pepper. Heat through. Remove from heat; let stand, covered, for 5 minutes before serving. Makes 6 servings.

The original is delicious, but some nights I just have to do what I have time for and use what is handy.

enjoy!

Kath