Our first dish where Renee and Stephanie were really impressed by what they could cook. :) This proves that, truly, anyone can cook amazing dishes with relative ease. Make up a big batch of this to eat for dinner and have some left over to take for lunch!
Ingredients:
2 Cups Quinoa
~3/4 Cups White Wine (we used Pinot Grigio)
2 Cups Vegetable Broth
1/4 Cup Chopped Red Onion
2 Cups Mushrooms
3 Cups Greens (spinach, collard greens, kale, pea shoots, radish greens...whatever you've got!)
4 Cloves Garlic, minced
Olive Oil
Balsamic Vinegar
Fresh Thyme, chopped
Directions:
1. Add just enough olive oil to coat the bottom of a medium sized sauce pan. Sauté the onions and 3 cloves of garlic. When the onions become translucent add in the quinoa and mix.
2. Add in about 1/2 cup of white wine and stir the mixture until some of the wine is absorbed into the quinoa, there will still be a little wine left in the pan. Add 1-3/4 cups of vegetable broth, along with 2 Tsp. of balsamic vinegar and a pinch of the fresh thyme. Stir to mix, then bring the whole mixture to a boil. Reduce the temperature and let simmer covered until all of the liquid is absorbed into the quinoa.
3. Meanwhile, heat some olive oil and a splash of balsamic vinegar in a skillet. Add the last garlic clove mushrooms and heat until tender. Add in about 1/4 cup of the wine and let the mixture come to boil. Let sit to reduce the wine/balsamic vinegar just a bit (about 4-5 minutes).
4. Add the mushroom mixture to the quinoa mixture and stir to mix. Finally, add in the summer greens of your liking. Again, stir to mix. The heat from the quinoa should slightly wilt the greens.
5. Serve topped with feta! Voila!
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