I originally created this as a Spring Vegetables recipe, but it really works year-round by subbing out different vegetables according to what’s in season. So simple, so delicious!
Quinoa is a great alternative to pasta or rice.
It’s especially notable as a non-animal source of complete protein.
We’re quite fortunate to have a local organic variety available.
Springtime options:
2 bunches of radishes or turnips, or one bunch each, with tops
1 or 2 spring onions, sliced
handful of fresh sweet peas
5 or 6 spears of fresh asparagus
In the summer, there’s plenty to choose from. Fresh tomato & basil is a delightful combo. Add mozzarella if desired, top with cracked pepper. Drizzle with olive oil and balsamic for a most delicious caprese-style meal.
In fall, sliced beets (roasted or boiled) are lovely. This is often enough, with added boost of sprouts, pumpkin seeds and optional feta or goat cheese if desired.
Other fall options we love are carrots, brussels sprouts, green beans, delicata squash.
The vegetable combinations are entirely up to you… the basic idea is pretty simple:
quinoa & some lightly cooked veggies, with optional toppings.
1 c. quinoa, rinsed well (after rinsing, ideally soak the quinoa in cold filtered water for an hour or two)
2 cups filtered water or broth
few tsp butter/ ghee
Salt & pepper to taste
some extra butter/ ghee for the quinoa
1 or 2 spring onions, sliced
1 clove or garlic, diced
Optional:
2-3 Tbsp. pistachios, crushed or coarsely chopped. Or pumpkin seeds (whole)
Crumbled feta or goat cheese for garnish
Sprouts (sunflower are nice)
Cook the quinoa:
Add water or broth to a saucepan along with the rinsed/ strained quinoa.
Add a dash of salt if desired. Bring to a boil, then turn heat to low and cook, covered, until liquid is absorbed, around 15 minutes. I like to add some butter or ghee after the quinoa is cooked, then fluff after a few minutes to incorporate.
While the quinoa is cooking, wash the vegetables, including the green tops. Set tops aside.
Slice the radishes/ turnips (along with spring onion, if using) and sauté on medium, covered, in butter or ghee. Chop sweet peas into bite-sized pieces and add after a few minutes, along with asparagus & garlic if using. I usually just remove the tough ends and put the rest of the spears in whole.
Continue to sauté until vegetables are tender, 5 minutes or so.
Chop the radish/ turnip tops coarsely.
Toss them in at the end, so that they cook for another minute or two.
Add salt & pepper to taste.
Serve on a bed of quinoa, garnish with pistachios/ feta/ sprouts if desired!
