I had crimini mushrooms, kale and zucchini from my last organic delivery that needed to be used before they became science projects.
I wanted some time alone.
I have no idea what to call the mixture I am currently cramming into my face with alarming speed.
As I eat this, and at other times over the past few weeks, I realize that I have really cut back on the meat consumption since I became gluten free. I am debating going all the way – becoming a vegetarian. But then I need to think about how strict a vegetarian I could be, as I would truly miss salmon and other wonders of the sea,
Something to think about, anyway. Seriously think about…and research on the web.
But if being a vegetarian means I can still eat like this, would I care?
I still need a moniker for this meal. I rarely eat until I am filled to overflowing, but I am rapidly heading to that point now and I am still shoveling it in! Any suggestions?
2 cups cooked quinoa
2 leeks, cleaned and roughly chopped
1/2 bunch asparagus, cleaned and chopped into 1-1/2″ pieces
2 zucchini, cleaned and roughly chopped
1/2 pound crimini mushrooms, cleaned with a damp cloth and chopped into thirds
3 cloves garlic, minced
10 or so cherry or grape tomatoes, halved
1 bunch kale, cleaned and torn into bite-sized pieces
1 can chickpeas, drained and rinsed
3-4 tbsp olive oil
1/2 cup Seeds of Change Tomato Vinagrette (the bottle says gluten free! I love this stuff!)
Prepare the quinoa per package directions. Set aside but keep warm (I made mine in the rice cooker so I didn’t have to really keep an eye on it).
In a large skillet, heat the olive oil on medium heat. When the olive oil is hot, add the garlic and mushrooms, stirring to make sure the garlic doesn’t burn. When the mushrooms begin to soften, add the zucchini, asparagus and leeks (and a good pinch of salt). Stir, cover and saute for 3 minutes. When the zucchini is tender, add the kale, chickpeas and tomatoes. Cover and cook for an additional 3 or so minutes, until the kale starts to wilt. Remove from the heat. Mix all the vegetables together well, then add the quinoa and mix again. Then add the vinagrette and toss again.
Marvel at your good fortune and eat hearty.
Wow, am I full.