Keen Quinoa
October 14, 2015
A nice potluck dinner tonight at our house that brought together the people who helped David organize his year-long Compassion Tour. Nice celebration.
I made vegetarian, gluten-free quinoa, which I’ve not made before.
Goes like this:
Throw 4 1/2 cups of quinoa into the crock pot and stir in about 3T of olive oil to coat.
Chop 3 onions, 3 carrots and three red bell peppers…
Then take a sack of corn, a sack of cut green beans and a can of black beans …
Nine cups of vegetable broth…
6 cloves of minced garlic…
And mix them together with the quinoa… add some salt, too.
(Now, what’s happening here is that these proportions out-volumed my crock pot, so I transferred the oil-coated quinoa to a giant bowl and mixed all the ingredients together there, then had to set about half of it aside for another day. I returned the remaining mixture to the crockpot.)
Cook on high for about 2-3 hours.
And… that’s it. Crazy easy, huh?
When it’s done, sprinkle each serving with some fresh, chopped cilantro for a nice flavor kick.
I can think of about a trillion ways one could modify this recipe. I’m thinking perfect potluck entree.
