So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Spring Vegetables with Quinoa
So how did I cook it? Well, just like rice on the stove top. I washed it then boiled it on the stove until all the water was absorbed. Kept it covered for a bit longer off the heat then fluffed it like rice pilaf.
In the end, I thought the quinoa was a bit bland and needed more pesto. But the spring onions, peas, and asparagus was nice. I'll definitely try the risotto method next time.
Spring Vegetables with Quinoa
Makes 8 servings
4 1/2 cups quinoa
3 3/4 cups water, plus more for rinsing
2 cups pesto
2 bunches asparagus, trimmed and cut into bite sized pieces
1 bunch celery, trimmed and sliced
8 scallions, thinly sliced
1 lb spring peas
1 bunch chives, minced
1. Wash quinoa under water and remove any debris. Drain. Add to pot with 3 3/4 cups of water. Bring to boil on high heat, add dash of salt, then lower temperature to a simmer. Keep covered and cook 10-12 minutes until all the water is absorbed. Remove from heat and keep covered for 5 more minutes.
2. While quinoa is cooking, heat up saute pan on medium high heat. Add oil then toss in asparagus and celery. Salt and saute for about 3 minutes, stirring occasionally. Add scallions and spring peas. Salt to taste again, and cook 5 minutes until vegetables are cooked through but retains their bright green color. Remove from heat.
3. In a large bowl, mix pesto with quinoa stirring until well absorbed. Toss in cooked vegetables and chives. Mix well. Serve immediately.