Earth Eats: Real Food, Green Living

Quinoa Leftover Rescue

Don't know what to do with those random veggies you bought last week? Sara Conrad's got you covered.

A close-up of a quinoa plant in its flowering stage.

Photo: net_efekt (flickr)

The majority of the world's quinoa supply originates in Bolivia, Peru and Ecuador.

In my house, we love the nutty flavor of quinoa. We’re also fans of the chenopod’s (quinoa is not a true grain) high nutritional content and the way it goes with so many different things.

At the end of each week, I have a routine of combining quinoa with my leftover veggies and some sort of sauce. This recipe is an especially eclectic blend.

Garbage Quinoa

Ingredients

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 ounces mushrooms, chopped
  • 1 cup cabbage, chopped
  • 3 large carrots, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup cashews
  • 1/4 cup soy or teriyaki sauce
  • 1 cup tricolored quinoa
  • 2 cups water

Cooking Directions

  1. Sauté the onion, green bell pepper, mushrooms, cabbage and carrots in a large saucepan until cooked to your satisfaction.
  2. Toast quinoa for about 5 mins until it smells nutty. Add 2 cups of water, bring to a boil and then reduce to medium and simmer until the liquid is absorbed.
  3. Once done, add quinoa to the sauteed veggies and stir to combine. Introduce peas, corn and soy sauce, and cook for about 2 minutes
  4. Turn off heat and add cashews for crunch.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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