Time for another bowl meal. Let’s use vegetables from the garden again, fried with a little bacon grease for flavor, and add quinoa. It’s been a long time since I’ve had quinoa and it works so well with vegetables. Quinoa doesn’t have as much flavor as rice or pasta, but it has its own light, nutty taste. This was going to be a healthy, light meal.
I started by making the quinoa. I rinsed a cup of quinoa and put it into a saucepan with a cup of ham broth I had on hand and a cup of water. I didn’t salt the water as I wasn’t sure how salty the ham broth would make the quinoa. I’d taste test later.
I sautéed ½ an onion and ½ an orange bell pepper in a drizzle of olive oil in a nonstick skillet over medium high heat.
When the onion was turning translucent I added the diced summer squash, a cup of diced yellow beets and a couple of tablespoons of bacon grease. We keep a jar in the fridge to hold the bacon grease from my P.S.’s breakfast bacon. I like to use a little grease for a flavor boost now and then.
I also added some fresh herbs from my garden, tarragon and thyme, and some minced garlic. I stirred well and let it sauté for a few more minutes.
The liquid was all absorbed into the quinoa so I set it aside, covered, to wait for my vegetables. I added the cherry tomatoes and green onions, stirring to mix and let them cook until the cherry tomatoes were heated through.
I stirred in the quinoa and the mixture seemed a little dry so I added ½ cup of water. I let the mixture cook for several minutes until the water was absorbed and it was time to eat!
I garnished the quinoa bowl with a sprinkling of green onions. It’s to make the dish look pretty as well as tasty. We’re green onion nuts and add them to most of our meals in some way!
The garden vegetables quinoa bowl was excellent! Lighter than the rice dish I’d made a few nights before, but with equal or even more flavor! The vegetables all had deep flavors that only comes from browning them over a slow period of time.
We loved yet another way to eat the vegetables that are growing wild in our garden! And my P.S. (Princely Spouse) loved to reheat and eat the leftovers for breakfast the next morning.
Garden Vegetable Quinoa Bowl (GF)
½ medium onion; chopped
½ orange bell pepper; diced
Drizzle olive oil
Small summer squash; cut into small chunks
1 cup yellow beet; diced
2 tablespoons bacon grease
1 teaspoon garlic; minced
1 teaspoon fresh tarragon
1 teaspoon fresh thyme
1 cup cherry tomatoes; halved
¼ cup green onions; diced
½ cup water or broth
1 cup dried quinoa
2 cups water (I used 1 cup water 1 cup ham broth)
½ teaspoon salt
Salt and pepper to taste
Chopped green onions for garnish (optional)
Rinse 1 cup quinoa and add to a saucepan with 2 cups of water and 1/2 teaspoon salt. You can substitute broth for any or all of the water for extra flavor if you prefer. Bring to a boil then reduce to low and cover. Cook for 15 minutes or until all liquid is absorbed. Set aside, covered.
In a large skillet sauté the onion and pepper in a drizzle of olive oil for 3-4 minutes. The onion should just be turning translucent.
Add beets and squash. Add bacon grease, garlic, tarragon and thyme. Stir and continue to saute for 8-10 minutes, until the beets and squash are fork tender.
Add cherry tomatoes, green onions and water or broth and heat through.
Add quinoa and stir well. Taste test, adding salt and pepper as necessary. Garnish with green onions if desired.