Just another take on quinoa. I love the nuttiness it has! I'm a huge nut-head so I've been experimenting on what other flavours would bring out more magic in it (a new obsession alongside Chia seeds). I find texture so important to adding dimensions to a dish so I'm never without nuts at home. They're the secret to making ANY salad amazing. Especially almonds. Mmmmm almonds.
Sorry to go off tangent there. Anyway, I made this dish last Saturday when I went on a cooking-rage because I couldn't let the veggies go to waste. My kitchen expeditions have yet failed me and this victory is something I'd like to share with you.
What you'll need: (yields 2 serves)
- 1/2 cup white quinoa
- 1/2 squash
- 3 large heads of shiitake
- fresh parsley
- 1 small clove of garlic (feel free to adjust to your preference)
- baby's handful of chopped almonds
- parsley (optional)
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| It's so fast and easy to cook! This took under 15 minutes. |
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| Close up on the ingredients |
- Start cooking your quinoa. Obviously, follow the instructions that come with your quinoa. If none:
- add 3 parts water to 1 part quinoa
- bring to a boil
- then reduce heat to low, leave covered for about 15 minutes
- remove from heat and then fluff
- while you're cooking your quinoa, chop the ingredients
- make sure you thinly slice your squash (just like in the picture) for sautéing
- on a pan, sauté the garlic in olive oil just enough to bring out the smell then add the shiitake and then the squash
- let it sit for about 5 minutes with occasional tossing then add the parsley
- in a bowl, throw it in with the quinoa then top with chopped almonds
- EASY PEASY!
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| Look at how bright and annoyingly healthy looking that is! |
If the picture wasn't telling enough, I used a medium-sized clove of garlic which resulted to a really strong garlicky taste. I wasn't such a fan so it felt like a loss to me. I tucked the bowl with saran wrap in the fridge and didn't have it until Monday and OH WOW! The flavours developed even more and the garlicky taste died down just enough to make it right.
I intended to have it as a side dish for a couple of lunches this week but I couldn't stop myself from picking at it. I ate it ALL on its own for lunchner on Monday and it kept me full until breakfast the following day! It's ridiculously tasty without adding any spices whatsoever. You'd second guess yourself about it being vegan.
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| Lacking creativity with names, obvi. |
And! While on weekdays, I try my hardest to get my veg and meat portions right, here's what weekends will look like at home all thanks to my sister.
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| It's so shocking how high prices of import goods have shot up but you take what you can get, yeah? |
