Author Notes
This dish is adapted for Giada De Laurentis’ Everyday Italian show on the Food Network. The modifications I made to the original recipe: I subbed spinach for arugula, added edamame for more protein, and ended up adding 1/2 cup more vegetable broth. —themessimake.com
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Ingredients
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3 tablespoons
extra-virgin olive oil
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4
small shallots – chopped (or use 1/4 cup chopped red onions if you don’t have shallots)
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1
small red pepper
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1/4 cup
edamame or peas
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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1 1/2 cups
quinoa
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2 cups
vegetable broth
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1 teaspoon
lemon zest
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1/2 cup
toasted slivered almonds
Directions
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In a large saucepan, heat the oil on medium heat.
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Add shallots and saute for 1-2 minutes.
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Add the chopped red pepper, salt and pepper and cook for about 3-4 minutes, or until they’re soft.
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Add spinach and edamame, and cook for 1-2 minutes.
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And quinoa and stir for 1-2 minutes, until coated with oil.
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Add vegetable broth, cover the saucepan and simmer for about 10 minutes or until the quinoa is cooked. The original recipe called for 1 1/2 cup of broth but I ended up added 1/2 cup more because the quinoa was not fully cooked.
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Using a fork, fluff the quinoa once its cooked.
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Add lemon zest and additional salt and pepper if needed.
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Serve with toasted almonds.
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