13 July 2009
Reader Beth sent in this recipe for an Italian-style quinoa and veggie stew. She says:
So, I’m definitely not the creative cook type but I found myself craving Italian-ish dishes alot and not wanting to eat pasta everyday I improvised and came up with this dish that is a “one pot” dish and follows the 25/25/50 rule. It is also very versatile and can be made with lots of different proteins! I’ve used chicken sausage, tofu, and shrimp to make this so far. I prepare quina as instructed on the box. I usually half the the amounts though. When the quina is finished I turn the stove back up and add marinara sauce and chopped zuccini and eggplant. I let those cook a little then add a ton of spinach and sometimes some garlic. And that’s it! So easy! Here’s a not very good picture of it made with shrimp.
Thanks, Beth! Looks delish.
For those of you who’ve emailed in the past week or so with questions, I haven’t forgotten about you! I’ll get to them as soon as I can.
