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Journal

Embodied Rituals for Skin + Soul

Tricolor Quinoa

Katie Gordon

I'll skip the part where I apologize for not writing in forever and tell you all how busy I've been the last month or so.  This fall has been going by way too fast and I had planned on posting all kinds of pumpkin, apple, squash, and other fall recipes (don't worry there will still be some in the next few weeks), but it just didn't happen.  I've also been experiencing some kind of food/cooking slump in the last few weeks for some reason, which I'm sure we've all gone through.  The kind of thing where you just don't feel inspired, nothing grabs your attention.  But with Thanksgiving tomorrow and volunteering to make desserts for the family dinner, I've forced myself out and it feels good to be back in the kitchen. This recipe is one that's pretty easy to throw together after getting home from work, knowing you have to make something for dinner, and trying to use up produce from last weekend's farmers market.  I adapted a recipe from The Urban Vegan, a book from which I'll definitely be using and adapting many recipes.  Most of you know by now that quinoa is high in protein, but it's also packed with fiber, iron, and calcium, making it a true superfood!  However, for added protein I mixed in adzuki beans at the end.  Feel free to substitute whatever vegetables you like/have on hand and need to use up.

PS: Rob, note the usage of kale and quinoa...I thought you'd appreciate it ;-)

Tricolor Quinoa

1 T. olive oil 1/2 onion 2 cloves garlic 2 c. water or veggie broth 1 carrot 1 bell pepper 1 c. kale 1 c. quinoa, uncooked 1 strip kombu broken up into pieces, optional (good source of iodine)

Season to taste with fresh herbs including but not limited to: sage, rosemary, or thyme (especially lemon thyme...yum!)

In a medium saucepan, heat the olive oil, add the onion and garlic, cook for about 5 minutes.  Pour in the water or broth, carrot, pepper, and kale and bring to a boil.  Once boiling, add the quinoa and kombu, stir, and turn heat to low.  Simmer, covered, for about 25 minutes or until the liquid is absorbed and the veggies are soft.  When you have about 5 minutes left, add the fresh herbs so the flavors can all combine.

Yields 4-6 servings.