(I apologize for the quality of the photo, it does not really photograph well, but it sure is delicious!)
Vegetable Primavera with Quinoa
Recipe by Chef James Hobday
- 2 large zucchini
- 3 medium yellow squash
- 1 large onion (whichever kind you like)
- 2 carrots, peeled and grated
- 2 cloves of garlic, micro-planed
- 12 oz can of diced tomatoes
- 1/2 can of plum tomatoes, roughly chopped
- 1 1/2 cups of white wine
- 2 cups of chicken stock (can substitute with vegetable stock)
- 1/4 cup of Modena balsamic
- 1 tablespoon of Italian seasoning
- 2 tablespoons of salt
- 2 teaspoons of black pepper
- 1/2 teaspoon of chili flakes
- 6 sprigs of fresh thyme, chopped
- 2 cups of quinoa
- Shredded Italian Blend cheese to cover
- Grated Pecorino
- Chop the vegetables roughly the same size, except for the carrots, and throw into a ceramic casserole dish. Grate the carrots and combine with the rest of the ingredients, making sure to add the stock and wine last. Mix thoroughly.
- Cover and place in oven for 35 mins at 425 degrees. Check for doneness of quinoa, if it is hard and looks dry add more stock and check again after 15 minutes.
- Uncover, add cheese called for in topping, and bake for another 10 minutes then move to broiler until the cheese becomes golden brown.
- Remove from oven and let sit 2 minutes. Serve and enjoy!
When exactly did Meatless Monday start?
I am not sure who decided we should avoid meat on Mondays, but it spread like wildfire for many dinner tables across the world. So this delicious cheesy and flavorful dish works with or without meat.
Remember when I said I had a love hate relationship when it comes to dating a chef? That whole “hate” aspect goes out the window when he decides to cook for me! There is nothing better than having your own personal chef, especially when the last thing you want to do at the end of a long day is cook.
One night in particular I went grocery shopping, at Trader Joe’s of course, for dinner with a list of ingredients in hand. He asked me to buy zucchini, squash, and quinoa to go along with the roasted chicken that we had at home. Now, quinoa and I have not really gotten along in the past and I was not too excited about eating it for dinner, but I bought it anyway.
As it was baking in the oven, the aroma made my mouth water. I totally forgot about the fact that I didn’t like quinoa and could not wait to taste it.
If you make this, please let me know in the comments how you like it, and if you substituted anything.
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