Quinoa is great. It’s a delicious grain that contains tons of protein. For this dish, I decided on a Mediterranean theme. I added sausage and veggies along with olives and cheese. It was a phenomenal combination. You can skip the sausage if you like or choose a different combination of veggies or add-ins to customize the dish to your liking. In our apartment, we only have one burner so I have to cook everything in stages (quinoa then veggies). Your kitchen is probably better equipped so you could do your veggies and your quinoa simultaneously—if this is the case, start the quinoa first and prepare the veggies while you wait.
For this dish, the ingredients I chose were
- Bell peppers
- Feta cheese
For the Quinoa
1 cup quinoa + 2 cups liquid = 4 servings
- Rinse quinoa under cold water then add the liquid (water or stock).Optional step: sauté the quinoa with a dash of olive oil for about 5 minutes to toast it before adding the liquid and boiling it—this will add to the flavor.
- Bring the liquid-and-quinoa mixture to a boil, then reduce it to a simmer.
- Cover and cook it for about 20 minutes or until the liquid has been absorbed and the germ has spiraled out of the grain.
For the vegetables and sausage
- First, sauté the sausage (with onions or garlic) for 2-3 minutes until lightly browned.
- Then added the vegetables. No need to add additional oil—the sausage has likely already more than done the job. Add pepper flakes or other spices.
- Fry the veggies and sausage 5-7 minutes until they are tender-crisp.
- Combine the quinoa, cheese, olives and vegetables. Reduce the heat to keep it warm while you let the flavors meld together for a couple of minutes before you dish it up to eat and enjoy.
This is a great dinner that can easily be modified to match your taste OR the things that are available in your kitchen J. I tried another variation tonight with garlic, lotus root, carrots, green tomatoes, asparagus, and cheddar. It was delicious too!