Over the past year I have been making a lot of dishes with quinoa. I discovered quinoa after reading about its health properties on The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating. I learned that it is a gluten-free grain as well as a fantastic source of calcium, magnesium, iron, copper and protein – containing all nine essential amino acids. I have experimented and made various quinoa dishes that have incorporated vegetables – creating new colorful side dishes that have really changed the way I look at grains. For this dish, I used quinoa as the base and added in a medley of colorful tomatoes, chickpeas, corn and zucchini along with some basil, garlic, saffron and olive oil to enhance its flavors. This simple dish can also be modified by incorporating your personally favorite veggies. You can also serve it “as is” with a little bit of olive oil, salt and pepper. Enjoy!
Quinoa Tomato Medley
Yield: 4 servings
- 1 red tomato, chopped
- 1 orange tomato, chopped
- 1 yellow tomato, chopped
- 1 medium zucchini, sliced
- 2 cloves garlic, peeled and minced
- 1 can of chickpeas, rinsed
- 1 cup of quinoa
- 2 cups of water
- 1 ear of corn, shucked
- 3 sprigs of fresh basil, chopped
- ¼ tsp saffron, crushed
- ¼ cup of olive oil
- pinch of sea salt
- pepper (to taste)
1. Cut up the tomatoes, zucchini and garlic. Open the can of chickpeas and set it aside.
2. Place 1 cup of quinoa and 2 cups of water into a pot and bring them to a boil.
3. Reduce the heat to simmer the quinoa and add the corn, zucchini, garlic, basil salt and saffron.
4. Cover the pot and cook everything together until the water is absorbed (approximately 10 – 15 minutes).
5. Turn off the flame and add the tomatoes and chickpeas to the pot.
6. Stir all of the ingredients together in the pot. Add salt, pepper and olive oil. Enjoy!
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