Thursday, June 14, 2012

Dinner #7: Colorful Quinoa Bowls

I struggle with making quinoa. It is apparently some type of wonder-food, but it is also one of the most bland things I've ever tasted. I have bookmarked a ton of quinoa recipes, but in reality have made very few of them. That is why I was so thrilled with how this recipe turned out!

It was flavorful, bright, and colorful. I almost wanted to title this post: "Snow on the Mountain Christmas Quinoa". I loved the slight bitterness of the broccolini, the sweet richness of the red peppers, and the saltiness of the Feta. All those flavors actually complimented the the "nuttiness" (read: blandness) of the quinoa.

Also, I finally am able to spell Q-U-I-N-O-A with confidence. Phew...that took a while! ;-)

Colorful Quinoa Bowl
Servings: 4
Difficulty: Easy

1 c. organic pre-rinsed quinoa*
2 small bunches broccolini, cut into 1 in. pieces
1 c. roasted red peppers, rinsed, drained and roughly chopped
1/4 c. capers, rinsed and drained
14.5 - 15 oz. can organic chick peas, rinsed and drained
3 Tbsp. fresh parsley, roughly chopped
2 tsp. dried oregano
S+P to taste
Juice of 1 lemon
1 Tbsp. EVOO
4-6 oz. block of Feta cheese, cubed

Bring 2 c. water and quinoa to a boil in a saucepan. Reduce heat, cover, and cook for 8-10 minutes. Throw the broccolini in the saucepan with the quinoa, cover it up again and cook about 5 minutes more until water is absorbed and broccolini is bright green.

Mix quinoa, broccolini, and the next 8 ingredients through EVOO in a large mixing bowl. Let mixture sit to cool slightly before serving it up in individual bowls. Finally, top with Feta cubes.

*If you don't buy pre-rinsed quinoa make sure you rinse it before cooking.

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