This meal was heavily inspired from a recipe I pinned a few months back when I was just hopping onto the bandwagon—think a few months before the influx of crock pot recipes. It’s a cheesy quinoa dish, which mixes nuts, mushrooms, greens, vegetables, and whatever other odd bits you have lying around. It’s a deceptively delicious entree for those times when you really have to stretch out your wallet without feeling like you’re eating on a shoestring budget.
Cheesy Quinoa Bowl
Yields: about 6 servings
For the quinoa:
2 cups cooked quinoa (I used 1/2 regular and 1/2 red quinoa)
1/4 cup Parmesan cheese
1/4 cup crumbled French feta cheese
1/4 cup pine nuts, toasted
3 cloves garlic, minced
3 tbs. olive oil
salt and freshly ground pepper, to taste
roasted veggies of any kind
sautéed spinach with garlic
… the options are endless
I made this as a one serving dish, so I didn’t really follow the measurements. I cut some brussel sprouts in half, covered them in coconut oil and dried rosemary, and roasted them @ 425 for 35 minutes. While those were in the oven I toasted some pine nuts (which are ridiculously expensive, by the way), sautéed some mushrooms, and finally I quickly heated some garlic up and added in mixed greens with the juice of half a lemon for a few minutes until they wilted. When everything was cooked I layered it on top of the quinoa and added some cheese. True, it wasn’t fancy cheese—instead I utilized a Mexican cheese blend since I bought a bag for some quesadillas—but it did the trick. This dish was way more satisfying than the traditional stir-fry and I wish I had mad enough for seconds. Even the wilted spinach, kale, and romaine were delicious.