No, seriously. I’m pretty psyched its Friday. I could, however, do without the ridiculous heat and humidity that has my house and my head surrounded in a thick, soupy fog that I can’t even see through!!!
While this week has been a bit crazy, though not unusual, I did manage to sneak in a few good, creative meals with delish fresh ingredients from Springdell Farm in Littleton. Top on my fave list: Hot & Spicy Italian Quinoa. OK, it needs a better name, but just look at it!
Its pretty easy, you need: quinoa, an onion, garlic, low sodium vegetable or chicken broth, an eggplant, leftover hot Italian sausage, corn, olive oil, curry powder and some shredded cheese to top it all off.
First, I prepped some basic quinoa by putting some olive oil in a short stock pot, then some diced onion, chopped garlic – let it cook down for a few minutes, and then I added the already rinsed quinoa and curry powder. Follow it up with the stock which I like to dilute with water (1 3/4C broth for every cup of quinoa) and let it boil. Then cover it, turn it down, and let it simmer for 15-20 minutes. Easy.
Even easier, dice up an eggplant, add it to a saute pan with some olive oil, garlic (of course!), corn, and some chopped up leftover hot Italian sausage…and done! Put it on top of some cooked quinoa, top with shredded mozzarella or the cheese of your choice, and you’ve got dinner!