You’ve eaten all of the turkey (and ham). The potatoes, the dressing, the pie, and even that pesky green bean casserole. It was good for a while, but geeze!, we’re over it. Let’s move on. Our brains and wallets and stomachs need a jump-start. Back to a healthy life. This dish is easy, quick, and uses stuff you already have at home.
If you need a jump-start from holiday frivolity and overinduging, try this! If you like it a lot, make it a regular on your grocery list. Feel full, not bloated. Be nourished and energized.
1 cup of dried quinoa (cook as directed on package)
4 cups of raw veggies (zucchini, yellow squash, broccoli, bell peppers, greens, carrots, etc.)
2/3 cup water
1/4 olive oil
1/2 cup chopped onion
5 garlic cloves, chopped
Spices: (your choice of a few dashes of) red pepper flakes, rosemary, basil, sage, salt, pepper
Step one: Start cooking the quinoa. Meanwhile, chop the raw veggies. I sliced my squashes and peppers into bite-size/rounds, but the broccoli were bigger chunks (because they cook faster, and I don’t want overcooked broccoli).
Step two: In a large skillet/wok on medium heat, add the water and create steam. Drop in the 4 cups of veggies, add the lid, and let steam for 5-7 minutes, or until almost fully cooked. Remove from heat and transfer veggies (do not drain) to a casserole dish or large heat-safe bowl. Set aside.
Step three: In the same skillet/wok, add the olive oil and heat. Add the onions and saute for 1 minute, then add the garlic. Salt and pepper. Stir with spoon until mixture is toasted and lightly brown on the edges. Add the spices you’d like at let ‘toast’ in the olive oil mixture for 1 minute.
Step four: Add the veggies (and water they’re in) back in to the skillet and stir veggies into the sauce. Add the cooked quinoa and stir, adding additional spices if needed. Salt and pepper.
Serve piping hot. So healthy, so delicious!
Happy eating! Laurel