Take-out Tuesday, Vegetable Patch Quinoa
This is guaranteed to get you dreaming of summer garden vegetables
and how healthy and energetic you will be
once you eat this
You will be dancing out to your garden
singing and digging
planting and planning
all the tasty dishes
you are going to create with your summer harvest
like this Vegetable Patch Quinoa
full of mushrooms, zucchini, red peppers, onions, tomato, spinach
and some Parmesan cheese of course
Everything is better with Parmesan!
A dash of soy sauce
A dash of balsamic vinegar
a little salt and pepper love
and your vegetable dreams are on your plate!
Enjoy!
Here is the recipe, courtesy of HHjr, his creation:
VEGETABLE PATCH QUINOA
Ingredients
- 1 red pepper cut into small strips
- 8 oz. sliced Baby Bella mushrooms
- 2 small zucchini chopped
- 1 medium sweet onion chopped
- 4-5 green onions white and green tops, chopped
- 1/2 pint grape tomatoes halved
- 1/2 bag fresh spinach
- Quinoa [4 servings]
- dash soy sauce
- dash balsamic vinegar
- salt and pepper
Instructions
- Prepare quinoa according to package directions. Set aside.
- Saute sweet onion in a drizzle of olive oil over medium heat.
- When onions are transparent, 5 minutes or so, add mushrooms, zucchini, red pepper and saute.
- Let the vegetables cook for 5-10 minutes until just done. Do not overcook.
- Top vegetables with fresh spinach leaves and let the heat from the vegetables wilt the spinach.
- As the spinach wilts, stir it into the vegetables until thoroughly incorporated.
- Season with salt and pepper, a dash of soy sauce and a dash of balsamic vinegar.
- Combine vegetables and quinoa in a large mixing bowl.
- Stir in chopped green onions and tomatoes.
- Add Parmesan and gently toss. Makes 6 servings
Notes
Saute sweet onion in a drizzle of olive oil over medium heat.
When onions are transparent, 5 minutes or so, add mushrooms, zucchini, red pepper and saute.
Let the vegetables cook for 5-10 minutes until just done. Do not overcook.
Top vegetables with fresh spinach leaves and let the heat from the vegetables wilt the spinach.
As the spinach wilts, stir it into the vegetables until thoroughly incorporated.
Season with salt and pepper, a dash of soy sauce and a dash of balsamic vinegar.
Combine vegetables and quinoa in a large mixing bowl.
Stir in chopped green onions and tomatoes.
Add Parmesan and gently toss. Makes 6 servings
Leftovers are great too~
It makes a tasty breakfast, try it with a sprinkle of Bacon Salt~
Thanks so much for stopping by, Bon Appetit!
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Sounds like a nice healthy meal Jenna, love it with the egg! Quinoa is one of my New Foods to try… Maybe soon:@)
Thank you and have a Great Day.
From: the Painted Apron >To: lizzm@att.net >Sent: Tuesday, March 11, 2014 3:03 AM >Subject: [New post] Take-out Tuesday, Vegetable Patch Quinoa > >the Painted Apron posted: “This is guaranteed to get you dreaming of summer garden vegetables and how healthy and energetic you will be once you eat this You will be dancing out to your garden singing and digging planting and planning all t” >
Love the leftover version for brunch Jenna! I need to substitute quinoa for orzo for the extra protein, fiber & a gluten free alternative 🙂
Now I can’t wait for the summer vegetables! I bet the leftovers would be nice cold, too, as a salad.
Well done Jenna!! I love your presentation with that soft egg on top and the veggie mix looks delicious. Happy St. Patrick’s Day to Ya and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon,
Miz Helen
This looks fantastic and very delicious:) Thanks for sharing at Four Seasons Blog Hop~ Lynn @ Turnips 2 Tangerines