When I find a savory dish that I can easily prepare myself, I tend to eat it over, and over, and over again. I discovered this one when Eric was in Portland for the month of March and I was left to cook for myself. I'd just discovered quinoa and wanted some vegetables to go with it, so I used what I had on hand. I really haven't made any adjustments to it, either, I like it that much. (Plus I'm lazy and pretty clueless when it comes to seasoning.)
Start with a zucchini and some eggplant. I generally like to use more eggplant than this, but this is all I had today.
Chop them up into pieces that will cook quickly.
Put them in a pan with a little hot oil. I used olive oil.
I put everything in at once, but I would recommend putting the zucchini in first, because it takes longer to cook. Stir it around every once in a while, and when the zucchini is tender, add some chopped garlic. I used two medium-sized cloves.
Then add some tomatoes. I had some leftover canned tomatoes, so I added those. I've used fresh tomatoes before, and that's even better. (This pic is horribly blurry, but it's all I got, and I didn't want to leave out this visual step.)
Now cover it up for a few minutes to let the tomatoes cook/heat, and to finish off the vegetables.
While that's stewing I heat up the leftover quinoa. If this isn't already prepared, you need to start this first. It takes a good 20-30 minutes. Instead of water, I use vegetable stock for added flavor.
That's it! I had a little Parmigiano Reggiano cheese, so I added it, but it's not really necessary. I also add a little salt. I'm sure there are other herbs that could be added during the saute/simmer process, but as I said, I'm clueless. Experiment. (And please let me know if you have any suggestions!)
And there are even leftovers for tomorrow.
How easy (and healthy!) is that?
This looks totally delish! It's absolutely the kind of con concoctions I create and eat often! Thanks for sharing.
ReplyDelete