by alejandra
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alejandra's Notes:
Expand1 cup Quinoa Ask a question about this ingredient
1 Leek, sliced Ask a question about this ingredient
3-4 Garlic cloves, minced. Ask a question about this ingredient
1 Carrot, diced. Ask a question about this ingredient
2 Zucchini, diced Ask a question about this ingredient
1 cup Button Mushrooms, diced. Ask a question about this ingredient
1 bunch Dinosaur Kale (or other leafy green), coarsely chopped. Ask a question about this ingredient
1 cup Garbanzo beans Ask a question about this ingredient
1 Tomato, coarsely chopped. Ask a question about this ingredient
pinches dried Oregano Ask a question about this ingredient
Salt and Pepper to taste Ask a question about this ingredient
Olive Oil Ask a question about this ingredient
Juice of half a lemon Ask a question about this ingredient
1 handful pinenuts Ask a question about this ingredient
In a saucepan, boil 2 1/2 cups of water. Reduce heat to medium, add quinoa, a dash of salt, and let simmer with the lid half-on. The quinoa will take about 30 minutes, when the grain is translucent with a spiral-like germ.
Ask a question about this stepIn the meantime, heat some olive oil in a frying pan. Sauté the leeks and most of the garlic until softened. Add carrots. After a few minutes, add the mushrooms and zucchini. Season with the oregano and salt and pepper to taste. When softened, transfer to a large bowl.
Ask a question about this stepIn the same pan, without wiping any of the juices, sautée the remaining garlic and add the kale, turning it often. Add the tomatoes. Season with a dash of salt and pepper, and some of the lemon juice. Transfer to the bowl with the rest of the cooked veggies.
Ask a question about this stepAdd the garbanzo beans and toss. Add the quinoa about a cup at a time. Toss in the pinenuts. Check salt and pepper taste. Drizzle with some remaining olive oil and some lemon juice, if desired.
Ask a question about this stepDone!
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
