Today: An all-of-the-above kind of dinner for when you want to have it all.
You want dinner to be, well, sort of healthy. It'd be nice if it was really flavorful, too, even unique—and if it worked toward that ultimate goal of a cleaned-out fridge. If it came together in half an hour? That'd be a major plus. Enter this Miso Quinoa Pilaf with Grilled Cucumber, Eggplant and Soy Dressing. It's an all-of-the-above kind of dinner. Here's what you'll need:
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Serves 2 to 3
1 large English cucumber 2 small, long eggplants (like the Gretel and Eggplant varieties) 1 bag quinoa 1 small tub white miso 1 bunch fresh cilantro 1 orange
We are assuming you already have olive oil, canola oil, butter, milk, balsamic vinegar, and tamari (or soy sauce). If not, add those to your list, too!
With 30 minutes before you sit down to dinner, heat up a grill (or, if you don't have one, a grill pan). While it heats, make the dressing for the salad and set aside. Slice the cucumber and eggplants and rub with oil. Toast and cook the quinoa.
While your quinoa bubbles away, with about 10 minutes before dinner, grill the vegetables until tender and lightly charred. Let them cool slightly before cutting them into bite-sized pieces and tossing together with the quinoa, dressing, and chopped cilantro. Pat yourself on the back—and dig in.
Photo by Mark Weinberg
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).