I had no intentions of cooking last night. The husband was pissing me off. I had a long day at work. I have a messy house. A to-do list about as long as the yellow pages and I knew I was going to have to go to bed early just to wake up and start the cycle all over again.
*sigh*
Sometimes I just get into these blah funky moods.
So instead of throwing myself a pity party I decided to lock myself in the kitchen. Well... there's no lock but you get my point. 🙂 I find cooking just an outlet for me anymore. I'm happiest in the kitchen. I really am.
Anyway... since it was only me and little guy for dinner I decided to do something with the Red Quinoa I bought at the Trader Joe's the other day. I've never seen it before. If you are new to Quinoa check out my old Food Find about it. It's new for me as well.
Last night I mixed it with some skillet veggies, topped it with feta and bit of green tabasco.. oh.my.word! TASTY! and so so simple! Little guy wasn't impressed, he's a bit intimidated my Quinoa but I'm working on him! 😉
Ingredients
- ½ cup uncooked Quinoa
- ½ sweet onion chopped
- 1 medium zucchini chopped
- 1 bell pepper chopped
- 1 teaspoon dried cumin
- 1 teaspoon dried cilantro
- 1 oz crumbled Feta Cheese
- Green Tabasco to taste
Instructions
Bring the Quinoa and 1 cup of water to a boil over high heat. Once boiling, cover, reduce to a simmer and LEAVE IT ALONE for at least 15 minutes. I have a hard time with this leave it alone thing, can you tell?
While the Quinoa is being left alone 😉 we're going to make the skillet veggies exactly like we did for the Skillet Veggie and Feta Tacos.
Heat a small non-stick skillet over medium high heat. Spray with non-stick cooking spray. Add the onion and cook for at least 2 minute so that the onion just starts to burn.
Toss the onion around a bit and then add the remaining veggies.
Sprinkle with a bit of Kosher salt and pepper. Toss to coat everything and then cover. Don’t touch it for 2 minutes.
After 2 minutes uncover, add the cumin and cilantro. Toss to coat everything and cover again for 2 more minutes.
Once the 2 minutes are up you should have something that looks like this…
By this time your Quinoa should be about ready. It should look like this...
Shut off both burners and mix the cooked Quinoa with the veggies. Split into two equal portions around 2 cups each. Top each with ½ oz of feta and a dash or two of Tabasco, if you like.
YUM! I just ate my leftover portion for lunch. It's wonderful at room temperature!
FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!
📖 Recipe
Red Quinoa Salad with Skillet Veggies
Ingredients
- ½ cup uncooked Quinoa
- ½ sweet onion chopped
- 1 medium zucchini chopped
- 1 bell pepper chopped
- 1 teaspoon dried cumin
- 1 teaspoon dried cilantro
- 1 oz crumbled Feta Cheese
- Green Tabasco to taste
Instructions
- Bring the Quinoa and 1 cup of water to a boil over high heat. Once boiling, cover, reduce to a simmer and LEAVE IT ALONE for at least 15 minutes. I have a hard time with this leave it alone thing, can you tell?½ cup uncooked Quinoa
- Heat a small non-stick skillet over medium high heat. Spray with non-stick cooking spray. Add the onion and cook for at least 2 minute so that the onion just starts to burn.½ sweet onion chopped
- Toss the onion around a bit and then add the remaining veggies.1 medium zucchini chopped, 1 bell pepper chopped
- Sprinkle with a bit of Kosher salt and pepper. Toss to coat everything and then cover. Don’t touch it for 2 minutes.
- After 2 minutes uncover, add the cumin and cilantro. Toss to coat everything and cover again for 2 more minutes.1 teaspoon dried cumin, 1 teaspoon dried cilantro
- Shut off both burners and mix the cooked Quinoa with the veggies. Split into two equal portions around 2 cups each. Top each with ½ oz of feta and a dash or two of Tabasco, if you like.1 oz crumbled Feta Cheese, Green Tabasco to taste
DanaMarie04
This sounds sooooo good! I was just looking at quinoa today at the grocery store. Going to buy some next time and give this a whirl! Loving your blogs!
Kim
I did a slight variation on this one, instead of cooking it all in the frying pan, I cooked it all on the BBQ (in my BBQ wok). Very yummy.
Alison
Looks so good! I love red quinoa, and I like mixing red and ivory for some colour variety. I made a corn chowder with amaranth, red and ivory quinoa and it is just so beautiful, you would never know it's healthy!
Tathiana
So ... I did try the recipe last night. It was DELICIOUS! I also added some baby shrimp I had, for a protein boost! Roni, thanks again for doing this!
FoodontheTable
The vegetables look delicious! I think it's a great dinner.
roni
Sandy - Just print... it will only print the text. Let me know if it works for you.
Sandy
Just bought quinoa for the first time and haven't tried it but with all of the veggies at the farmers market this is the perfect time to try this dish. Is there an easy way to just print your recipes, not the whole post?
Tathiana
Roni,
You read my mind ... I just thinking about what to do for dinner tonight, and then I thought of the red quinoa I bought (for the first time), and then I decided to open your site and see your recent ideas, and then I found this AMAZING recipe!
Roni, my hero! 🙂
-- How often do you come to DC? Everytime time I read that you're coming to run a race or whatever, I keep wondering what I would do if I saw you in the streets) :o) Silly me... :o) --
roni
Aleigh - You could always skip the feta. 🙂 I'm only kidding but in all seriousness here's the post where I explain the feta month... https://greenlitebites.com/2010/06/30/athenos-feta-cheese-month/
In a way this is an ad for Feta. I was honored to be selected as a spokeblogger for ATHENOS this month. Accepting has been a fun challenge and got be out of my comfort zone which is what this blog is all about for me.
Sorry you are getting feta'd out. I'll try to share a few more ideas mixed in but with a full time job, family and a couple other blogs I'm balancing the best I can. I hope you understand.
In one more month I'll be blogging full time and exploring a ton of new dishes that I will have more time to try and blog about! I can't wait! 🙂
Michelle @ Turning Over a New Leaf
I've never had quinoa. Maybe I should pick some up at Central Market this weekend! My parents are looking for more interesting things to eat besides chicken. 🙂
Aleigh
I like your recipes, but this blog is really turning into an ad for Feta and getting to be a bit much. How long is this going to go on?
Debbi Does Dinner Healthy
So I've never tried RED quinoa, any idea what is the difference? This looks amazing!
Colleen
That sounds delicious. I was in a quinoa rut for a while but discovered this recipe that mama pea makes w/ coconut and quinoa.
http://peasandthankyou.com/2010/03/23/double-duty/
That is a good one too.
Rhea (Greek Feaster)
It's just so versatile. Definitely one of my top three cheeses (yes, that is a high accolade).
Here's a link to Rebecca's recipe: http://www.girlsgonechild.net/2010/06/eat-well-quickie-todays-lunch.html
roni
Thanks Rhea! I'm have a blast with the Feta! Would have never thought of adding it to something like this before.
Rhea (Greek Feaster)
Whoa, I just made a very similar concoction last night! Rebecca Woolfe of Girls Gone Child does another version with feta AND blueberries. I'll post mine later on today.
I love this feta run!!