2) dinner-ready-in-20-minutes-and-you-didn't-even-have-to-defrost-anything-from-the-freezer; and
Because some nights you need dinner fast.
Let me rephrase that.
On any night you need dinner fast.
That's why this recipe is going to feel something of a miracle. It cooks in one pot and tastes like you worked all day on it.
Chop, slice, dunk, boil, simmer, season and you’re ready to go.
Little forethought (I mean, isn’t there always an onion in your pantry and a couple of tomatoes around?) and it makes a complete meal.The kind of dream dish that you make once and you’ll make twice, thrice in a row...and then you’ll be making this over and over again.
You can add on stuff to customize it if you like.
One night, I added shredded chicken. Another night, I had it with a fried egg on top.
Endless combinations to suit your preferences.
It may look like there’s a ton of onion in it, but trust me it will disappear by the time the quinoa is done cooking.
And play with your spices to adjust to your liking. This is great per se with all the "fresh" flavors - garlic, basil, olive oil, tomato and a little heat; but can definitely made better.
You’ll taste all of the great fresh ingredients and still picked up on the spiciness of the red pepper flakes.
If you’re like me, you’ll barely be into your second bite before plotting to make it again tomorrow.
One-Pan Mediterranean Quinoa Print this recipe!
Inspired by Martha Stewart Living
Serves 2 as main (or 4 as a side)
2 cups / 500 ml water
1 cup / 6 oz / 170 gr quinoa, picked and rinsed
1 medium onion, very thinly sliced
2 cloves garlic, minced
10 oz / 283 gr cherry or grape tomatoes, halved (or quartered if large)
1 teaspoon fine grain sea salt
¼ teaspoon red pepper flakes (adjust to taste)
1 tablespoon olive oil
Handful fresh basil leaves, chopped (plus more for garnish)
Grated Parmesan cheese, for serving (optional)
Add each ingredient to a pot as you finish preparing it.
Bring uncovered pot (no lid necessary) up to a boil, reduce to a gentle simmer (turn heat down to the lowest setting), cover and cook for 15 minutes.
After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
After 5 minutes, remove the lid, and gently fluff with a fork.
The quinoa should be perfectly cooked and the cooking water should be completely absorbed (you should see tiny spirals (the germ) separating from and curling around the quinoa seeds). If not, though I’ve never found it necessary, cook it for additional 5 minutes until all the water has been absorbed.
Sprinkle with basil ribbons, grated Parmesan cheese (if using), drizzle with olive oil and eat immediately.
One serving yields 426 calories, 12 grams of fat, 68 grams of carbs and 13 grams of protein.