I was first introduced to Quinoa a year or so ago at my friend Jill’s house when she hosted us for a delicious gourmet dinner! I really liked it and soon after learned how healthy it is for you. I bought a bag out at Costco and it sat in my pantry for about six months. I kept thinking that I needed to set aside some time to learn how to cook it. Well, I am sure a lot of you cook it and you are laughing right now because you know that it is super easy! I had never taken the time to read the package, so in the pantry it sat.
Months later my cute little sister Brecken, who lives in L.A. and is a personal trainer sent me some quinoa recipes. She is always up on the latest things from fashion to health. Anyway, I pulled out the bag of and I can tell you it is the easiest thing I have ever made. It is like cooking rice, but it always turns out perfectly!
So, in the past few months I have experimented with different quinoa recipes. The best thing about quinoa is you can really put anything in it. It’s great to make when you need to use the odds and end vegetables you have left in your fridge.
This is our favorite quinoa combination yet.
For this particular recipe I like to make the quinoa with chicken stock instead of water because I am not using any dressing so the stock gives it more flavor. Follow the quinoa package instructions depending on how many you are cooking for. I usually make a little extra because it is so good leftover. Greg and I were fighting over who got the last leftovers the other night. Bring your chicken stock and quinoa to a boil and then cover it and turn it on low for 15 minutes. That is it!
While it is cooking and then cooling on the stove, preheat your oven to 400 degrees. Grab a red, yellow, and orange peppers, mushrooms and jar of marinated artichoke hearts. (I chose to use baby Portobello mushrooms instead of the button mushrooms because I think they have more flavor.)
Cut the peppers into long strips and place them in a single layer baking sheet. Wash the mushrooms and trim off the bottoms, slice them into thirds and add them to the baking sheet as well. Slice the artichoke hearts lengthwise and place them throughout the vegetables in the sheet. They give off yummy juices as they cook. I also stir up the marinade in the artichoke jar and drizzle it over all the vegetables. It has some oil in it so they don’t dry out and it also has great flavor. Then salt and pepper the whole sheet. If you don’t have marinated artichoke hearts the other will do, just drizzle Olive Oil over the veges and then sprinkle them with some salt, pepper and Italian seasoning or your favorite herbs. (The mushrooms cook faster than the other vegetables so if you want them to be less cooked then put them on an other baking sheet and pull them out earlier. )
I love all the color! This is what the quinoa looks like when it has finished cooking.
You just fluff with a fork and then it can wait until the rest of the ingredients are done. The vegetables cook for about 10-18 minutes depending on how soft you want them. While they are cooking cut up a log of goat cheese into chunks or crumbles however you want to describe them.
Once the vegetables are done cut them into little pieces and add them to the quinoa. Then add the goat cheese and it will absorb a little into the mixture.
Mix it up and serve! So delicious! So fresh and so healthy!
Quinoa with Roasted Vegetables and Goat Cheese
1 cup quinoa
2 cup chicken stock
3 bell peppers, red, orange, yellow cut into strips
8-10 mushrooms sliced into thirds
8 ounces bottle of marinated artichoke hearts, sliced. (Use some marinade out of the jar for vegetables)
6-8 ounces of goat cheese, chopped up
Bring chicken stock and quinoa to a boil, then cover and turn to low to cook for another 15 minutes. Cut the peppers into long strips and place them in a single layer baking sheet. Wash the mushrooms and trim off the bottoms, slice them in thirds and add them to the baking sheet as well. Slice the artichoke hearts lengthwise and place throughout the vegetables in the sheet. They give off yummy juices as they cook. I also stir up the marinade in the artichoke jar and drizzle it over all the vegetables. It has some oil in it so they don’t dry out and also has great flavor. Then salt and pepper the whole sheet. If you don’t have marinated artichokes the other will do, just drizzle Olive Oil over the veges and sprinkle them with salt, pepper and some Italian seasoning or your favorite herbs. Cook vegetables for 10-15 minutes (until desired softness).
Cut up vegetables into bite size pieces. Add veges and goat cheese to quinoa. Mix all together and enjoy!
Posted by Andrea