I just came back from a long trip and am about to leave for Labor Day weekend, so my fridge is sparsely populated. Here’s a dinner I threw together to use up the last of the produce drawer. It also prevents me from buying a couple of meals, so I can save my cash for vacation!
This recipe would work with any vegetables and spices you have on hand. Parsley, zucchini, bok choy, eggplant, and sweet potatoes would be great additions. The broth and at least one kind of fresh herb are crucial; otherwise it’s going to taste like bland canned soup.
Regarding the scallions—they’re on the “no” list for heartburn, along with onions. But I’ve been experimenting with banned ingredients to see what causes me grief. The green parts are less oniony than the white ends, and a bit of cooked green scallion was no problem. Try it to see what works (and doesn’t work) for you.
- 1/2 cup uncooked quinoa
- 1 cup vegetable or chicken broth
- 1 carrot, diced small
- 1/3 cup frozen corn
- 2 chopped scallions, green parts only
- 1 tbsp chopped fresh rosemary
- 1/8 tsp dried oregano
- 12 fresh basil leaves, chopped
- sea salt
- Rinse the quinoa with cool water in a fine mesh strainer. Rub it with your fingers under the water to remove the bitter coating.
- Add all ingredients except basil and salt to a small nonstick pan. Stir, cover, and bring to boil. Then drop to low heat and cook, covered, for about 20 minutes or until the liquid is absorbed.
- Fluff quinoa with a fork. Stir in basil and salt to taste and serve.