Quinoa Medley Recipe

20 09 2011

I’ve already posted about how to cook up quinoa and how to roast cherry tomatoes.  I freely admit that I take most of my directions and inspiration from this 101 Cookbooks recipe.  I riffed on it a bit, based on what I had available and my tastes.  If I made it again, I’d definitely lower the portion of quinoa down to 1.5-2 cups and add in more spinach because although it is the mother of all grains, I still prefer more veggies than grains.  It must be because of my rice phobia.  Don’t judge.

Quinoa Medley Recipe- Adapted from here.  Serves 6

  • Splash of olive oil
  • Dash of sea-salt
  • 1/2 onion, diced
  • 3 cups cooked quinoa (for instructions on how to cook it, see here)
  • 1 cup corn
  • 3/4 cup black beans
  • 2 cups spinach
  • 1/3 cup of pesto + more to taste
  • 1/3 cup of toasted pine nuts
  • 1/4 cup of roasted cherry tomatoes or sundried tomatoes (for the best roasted cherry tomatoes ever, see here)

Directions:

  1. Measure out your quinoa, corn, beans, spinach, pine nuts.  Maybe I’m slightly scatter brained, but I find it helpful to do this before I start, so I can dump it in as I go.
  2. In a large skillet, heat olive oil and salt on medium-high heat.  Stir in onion and cook for 2 minutes.
  3. Stir in quinoa, corn, black beans and cook until sizzling, roughly 3 minutes.
  4. Stir in spinach until wilted and remove from heat.
  5. Stir in pesto and pine nuts.  Add more pesto to taste.
  6. Serve topped with cherry tomatoes.

This is a great vegetarian meal, or is a delicious side-dish.  I ate it with baked chicken and was stuffed.  You could throw in some tofu (a la the original recipe) or slice up some baked chicken and toss it through.  I think it would also be delicious with feta and chickpeas.  It is a great dish to use as a base and throw in whatever your pantry has.  Enjoy!

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