Spring Vegetable Quinoa

Sometimes I foist a vegetarian meal on my meat-aholic husband.  Not because I don’t want to feed him the food he likes, but because I was lazy and didn’t thaw meat/plan ahead in any way. Tonight’s experiment was actually quite delicious, and I don’t think he even noticed the lack of meat.

Have you caught the quinoa bug yet?  I did. because 1) it has tons of protein 2)is gluten-free (sensitive here) and 3)It cooks in 15-20 short minutes.  At first the only way I had quinoa was in a pilaf, which is delicious and all, but rather restricting.  But there are soooo many more delicious ways to use it!  So the nights I’m going meatless generally involve quinoa.  We also love beans, but most varieties are high-oxalate, which I’m avoiding.

I cut up veges from the fridge, tossed them in bacon fat and roasted them in the oven.   Except the corn, because I love the sweet juiciness of fresh raw corn.  (please no one inform me that sweet corn is probably genetically modified, so I’m probably putting unneccesary bacteria and probably e-coli into our stomachs.  Blissfully unaware here.)

That’s my ceramic knife you see in the corner. Most fantastically lightweight, comfortable, and incredibly long-lasting sharp.

I did add some beans, because it needed some bulking up, and mixed it all together with a chunk of melty butter.   Yummmm.

Quinoa with Roast Spring Vegetables  (feeds about 2)

(Sorry, I hardly ever measure ingredients, pardon the loose measurements.)

about 1 cup cooked quinoa 
about 1 cup cooked beans
handful of chopped asparagus
smaller handful of chopped radish/whatever veges you have on hand…
one cob of corn, kernels cut off
salt and pepper to taste

Toss the vegetables in oil/butter/bacon fat and salt and pepper and roast until tender crisp, about 10 minutes.  Combine all ingredients.  I stuck mine back in the oven for 10 minutes in a covered dish to get warm and the flavors combine.


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