Our lovely and handsome volunteer, Ronald Loosen, shared this tasty recipe of his with us. Stop by the info booth to let him know how your version turned out! Recipe below, check it out!
– 2 cups quinoa
– olive/coconut/avocado oil (your favorite oil will do – sesame oil adds a nice robust flavor)
– 4 cups low sodium chicken broth or water or a veggie (more broth more flavor!)
– 1 medium sized yellow onion
– 3 celery ribs (a celery “stalk” is the whole thing – the ribs are the “arms”)
– salt/pepper/cumin to taste
– 2 bay leaves
– fresh thyme sprigs or dried thyme
– 1 lemon
– 1/4 red onion
– 1 avocado
– cherry tomatoes, halved
Heat a soup pot on medium until warm; add oil and let it simmer; add yellow onions, salt and pepper, and stir just once until coated in the oil; after 1 minute add celery; let simmer until aromatic, about 5 minutes.
Add quinoa, broth/water, bay leaves, increase heat to high and cover so it boils. Add thyme (full sprigs work – about 3-4, if using dried thyme a few pinches will do), remove lid and reduce to low heat.
After a few minutes keep lid half on and monitor (burning the pot is the worst! You’ll waste so much delicious quinoa). Stir after 5 and ten minutes to make sure it’s not sticking. Should take 15-20 minutes. Quinoa will sprout a nice white ring and water will be mostly gone.
Sautéed side veggies
– dried oregano
– mushroom (portobellos work great), cubed
– white onion, halved then quartered
– red/orange peppers, halved, quartered, halved again
Season veggies in a large bowl with olive oil and your favorite spices. We used oregano here to add a variety of flavor but cumin, rosemary, and thyme also work!
Heat pan on M-L heat. Let pan warm up, transport veggies from bowl to warm pan and simmer for about ten minutes. I like mine al dente
Serve warm next to quinoa. If quinoa still has some time to go, keep s very low flame on the veggies or cover with tin foil.