Seriously. If you found out your new favorite shoes came in another color, wouldn’t you at least want a pair? Until you remembered how much you paid for them, I mean?
Recipe for Provencal Quinoa Bowl
Recipe 197 of 365
Flavors of the Mediterranean, piled on the grain of Peru. Throw in leftover roasted onions, green beans, or potatoes, good canned tuna, or sliced chicken.*
TIME: 45 minutes total
MAKES: 2 servings, plus leftovers
2 tablespoons plus 1 teaspoon olive oil
1/2 large onion, finely chopped
Salt and freshly ground pepper
1/2 cup red quinoa
1 cup water or broth
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 (15-ounce) can cannelini beans, rinsed and drained
1/2 pint grape tomatoes, halved
1 cup Kalamata olives, halved
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil
Heat a large skillet over medium-low heat. Add 1 tablespoon of the oil, then the onion, and season with salt and pepper. Cook the onions slowly over low heat until caramelized, stirring occasionally, about 20 to 30 minutes.
When the onions start to color, combine the quinoa with the water, a teaspoon of the oil, and a pinch of salt, and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes, or until all the water has been absorbed. Remove from heat and let sit until the beans are ready, if necessary.
When the onions are caramelized, add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. Add the oregano, thyme, beans, tomatoes, and olives, and cook, stirring frequently, for about 3 minutes, or until all the ingredients are hot.
Stir the feta and basil into the quinoa, pile into bowls, and top with the bean mixture. Serve hot.
*Each part of this recipe could also be made as a separate side dish, of course: