If you’ve been reading my blog for awhile (thank you to those who have!), you’ve already heard me discuss the importance of listening to your body’s cravings and eating with the seasons. Last night was a perfect example of this. I had bought all the ingredients to make this recipe for a red quinoa salad for dinner, but when dinnertime rolled around, my body wasn’t craving a salad at all, but instead a hot meal. This is completely natural to experience as the warmer months transition to the colder Fall and Winter months. Our bodies crave cooling foods in the Spring and Summer (think salads and fresh fruit), and warmer foods in the Fall and Winter (stews, soups, and hearty meals). So I took the red quinoa and scavenged through my fridge to come up with this delicious recipe. I hope you enjoy it!
Ingredients (2 servings)
-1 cup red quinoa, rinsed thoroughly under cold water. Use your fingers to lightly rub the grains together.
-3 cups water
-1/2 bouillon cube
-2 carrots, thinly sliced
-6 oz. shitake mushrooms, thinly sliced
-1 large shallot, thinly sliced
-6 asparagus stalks, chopped into 1/2 inch pieces
-Garlic powder or 2 cloves fresh garlic, minced
-2 handfuls unsalted almonds, chopped
-Ricotta salata cheese to top (or other favorite cheese)
- Turn oven to 425 degrees F. Add the rinsed quinoa to a medium-sized pot with the water, salt, and the bouillion half. Stir to mix in. Bring to a boil, then cover and reduce to a simmer. Cook for 20 minutes or until water is absorbed. Drain water in a strainer if necessary at the end of cooking then add the quinoa back to the pot. Fluff with a fork.
- While the quinoa cooks, heat a large skillet over medium-high heat. Add olive oil. When the oil is hot, add all the vegetables to the pan to saute. Add pepper and the garlic powder, but no salt yet. Add more oil if necessary. Cook for about 5-8 minutes, stirring occasionally, or until browned and softened. Add salt the last couple minutes of cooking.
- Place the chopped almonds on a piece of tin foil and toast in the oven for 2-3 minutes. Remove and turn off the oven.
- Combine the quinoa, vegetables, almonds, and top with ricotta salata. Serve in bowls. Enjoy!