Spring Green Quinoa

I love a good one-pot dish, but sometimes it’s just not possible. This simple recipe is a good example. Oh, how I would have loved to have figured out a way to make it without using three separate pans. I combined steps as much as possible, quick-cooking the asparagus and zucchini in the same pot as the edamame, but my husband was still greeted with a pile of pots to clean after dinner.

Nevertheless, I think he’d agree that the meal was worth the clean-up. I served the quinoa along with a simple green salad for a meal that tasted fresh, healthy, and decidedly springish. (Yes, springish. It’s my new word and I plan to spread it around!) I kept the seasoning light to allow the fresh flavors of the vegetables to shine though, but feel free to add more to your taste. Or, if you have fresh herbs on-hand, I know they’d take this dish to a whole new level of deliciousness.

Spring Green Quinoa
(printer-friendly version)

1 cup quinoa
2 cups water
1 clove garlic, minced
4 (about 1 ounce) sun-dried tomatoes (not packed in oil), chopped
10 ounces frozen edamame (2 cups)
1 bunch asparagus, trimmed and cut into 1″ pieces
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
3 -4 cloves garlic
1/2 cup vegetable broth
1/2 teaspoon oregano (more to taste)
1/2 teaspoon basil (more to taste)
1 generous pinch red pepper flakes
1 tablespoon lemon juice (more to taste)
salt and pepper, to taste

Rinse the quinoa well in a fine-mesh strainer. Put it in a pot with the water, 1 clove of minced garlic, and the sun-dried tomato and bring to a boil. Cover, reduce heat, and cook until water is absorbed and grain is tender, about 10-15 minutes. Remove from heat and keep covered.

While the quinoa is cooking, bring a large pot of water to boil (Dutch oven sized, about 1/2 full). When it reaches a boil, add the frozen edamame. Return to boil and cook for 4 minutes. Add the asparagus and zucchini and cook until they are tender but still crisp, about 3 minutes. Drain well, and place in a large serving bowl. Add the quinoa and toss well.

In a small non-stick pan, heat 1 tablespoon of the vegetable broth. (If you’re not following a strict fat-free diet, you may use 1 tsp. of olive oil.) Add the minced garlic and cook for one minute. Add the remaining broth, oregano, basil, and red pepper. Simmer, stirring, for about 4 minutes. Remove from heat and add lemon juice and salt and pepper to taste. Pour over quinoa and mix well. Taste and add additional seasonings, including lemon juice, as needed. Serve warm.

Makes 4 large servings. Per serving: 270 Calories (kcal); 6g Total Fat; (19% calories from fat); 15g Protein; 44g Carbohydrate; 0mg Cholesterol; 168mg Sodium; 8g Fiber. Weight Watchers CORE/ 5 Flex Points.

Tagged as: CORE, eat-to-live, gluten-free, soy