Quinoa is one of those foods that makes last-minute, thrown-together, dinners feel like culinary haute couture. It’s ready in less than 3o minutes and, like rice and pasta, has lots of options.
Last night was a night that called for something quick and easy. Work was exhausting and traffic was excruciating (2 hours on the 405…too bad I’m not drinking anymore). Looking around I gathered a leek that had definitely seen better days, some sun-dried tomatoes packed in oil and a cup of rainbow quinoa. Since the sun-dried tomatoes also came with great herbs I was even more ahead of the game.
I cooked the quinoa according to package directions for about 15 minutes – not a lot of creativity there. Oh, and in the meantime I cut two sweet potatoes in half, dressed them in olive oil, salt and pepper, turned them cut side down in an aluminum pan and put them in an oven at 400.
I chopped up the leek and about 1/2 cup or so of the sun-dried tomatoes and then sautéed them together. No oil or butter needed since it came with the tomatoes. I tossed them with the quinoa, added a little salt and pepper and then a huge amount of yummy goat cheese (in case you haven’t figured it out already I LOVE goat cheese).
And, just because…