I was never a huge fan of quinoa until my son made me a version loaded with sauteed veggies, fresh garlic and ginger and fried lemon slices. It is now one of my favorite ways to use up any vegetables that might be close to “expiring” or getting rid of those stray stalks of celery, handful of mushrooms, carrot sticks, etc. I change this recipe up, based off what’s in the fridge but I ALWAYS use carrots, celery, onion, garlic and ginger. If I don’t want to fry up lemon slices, which adds a burst of brightness, I simply add a little bit of lemon zest and a squirt of juice.
This is a great meatless alternative as a main dish or serve it on the side. I personally make a big batch and eat it as is for lunches or add to a green salad. Delicious, healthy, quick, cheap and flavorful!
Here is one of my many versions but feel free to use whatever you like and have on hand.
719woman.com
CLEAN OUT YOUR FRIDGE QUINOA
INGREDIENTS –
1 cup quinoa
2 cups water
2 to 3 tablespoons extra virgin olive oil
4 garlic cloves, chopped or sliced
1 tablespoon chopped fresh ginger
2 to 3 cups mixed fresh vegetables, chopped/sliced, such as celery, carrot, mushrooms, onion, radishes, shallots, peas, corn, etc.
1 lemon, sliced thinly with seeds removed and peel left on
Garnish ideas…chopped parsley, toasted nuts, chopped fresh green onion
DIRECTIONS –
Cook quinoa according to package directions.
While quinoa is cooking, sauté about 2 to 3 cups of vegetables, along with garlic and ginger for 5 minutes or until softened but not mushy. With a slotted spoon, transfer cooked vegetables to a large bowl.
If using “fried” lemon slices, add a bit more olive oil to saute pan and over medium to medium-high heat cook lemon slices 1 to 3 minutes per side until golden brown and caramelized. Drain on paper towel, let cool slightly and chop. Add to bowl of cooked vegetables.
When quinoa is cooked, add to bowl of vegetables and chopped lemon. Stir. Season with Kosher salt and fresh black pepper to taste. Top with chopped fresh parsley and or toasted nuts if desired.
Can be served hot, warm, at room temp or even cold.