Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

　　

Ingredients

serves 4

　　1 1/2 cups raw quinoa

　　2 1/4 cups vegetable broth (see page 295)

　　1 teaspoon dried thyme

　　1 onion, diced

　　2 garlic cloves, minced or pressed

　　1 tablespoon olive oil

　　2 carrots, peeled and diced

　　1 bell pepper, seeded and diced

　　1 cup fresh or frozen green peas

　　1 tomato, diced

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　Grated Parmesan, Cheddar, or feta cheese (optional)

　　

Step 1

Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.

　　

Step 2

While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.

　　

Step 3

When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.

　　

Ingredient Note

Step 4

Use different vegetables, such as asparagus, green beans, celery, and mushrooms—just be sure there are several colors and about 4 to 5 cups total.

　　

Step 5

Vary the herb—try dill, tarragon, or rosemary.

　　

Serving & menu ideas

Step 6

Serve with Lemon Herb Tofu (page 68), corn on the cob with one of our toppings (page 188), or Broccoli Tomato Salad (page 204).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.