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!
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
