Ok, it’s getting a little crazy in this house today…I am posting again! And this time it’s dinner!
Seriously though, I wasn’t going to get back on here tonight, but I’m not going to lie–it just tastes SO GOOD.
My friend Angie came over, so I threw a little something together last minute during our Breaking Bad marathon.
Here we go:
Quinoa with Lemon, Onion, Cilantro, and Avocado
1 cup uncooked quinoa
2 broccoli trees, finely chopped
1/2 red onion, finely chopped
1 lemon, to squeeze and serve
handful cilantro, finely chopped
pinch of red pepper (or more, if you have an addiction like I do)
1/4 cup white wine
1 tbsp earth balance, or you could use olive oil instead
1/2 avocado, diced for serving
(If you want to really go crazy and add protein, throw some baby shrimp in while the quinoa is cooking. Otherwise, this is super awesome for a vegan dish!)
In a medium-sized saucepan, put your choice of fat, diced onion, and broccoli to start cooking. Saute for about 3-4 minutes at med-high heat. Deglaze with the wine. Add cilantro, juice of 1/2 the lemon, and dry quinoa to pan. Stir. After a couple minutes, add two cups of water and bring to a boil, uncovered. Stir again. Reduce heat to low, cover, and let cook for about 12-15 minutes, or until the liquid has been absorbed, and the quinoa is a little fluffy. (If you choose to add shrimp, put it in when you add the water. They can be frozen, too, since they are super tiny.)
Serve in shallow bowls with a squeeze of lemon, a drizzle of olive oil, and cubed avocado. You could also serve with a little diced onion, or a little more red pepper.