I am thankful I have been able disciplined to survive six weeks of full time work and part time school [successfully awarding two contracts and keeping passing grades...though wrecking havoc on my neck and back. Yay for chiropractor and PT], having gym/yoga to keep me sane, having co-workers and a boss who have been encouraging and supportive of my decision to try to go back to school full time. And a thousand thanks to my friends, family and Dave for letting me talk through my life-decision panic/worries for cathartic relief. While I continued to cook for myself the last seven weeks, it has been old stand-bys that you've already seen!
I felt this would be an ideal recipe to share for folks who are on the go and may not be able to keep the meal refrigerated, if you make this the vegan way, no worries about dairy/meat spoiling. The quinoa gives you a boost of protein to help feel full.
This post comes from an adapted roasted mushroom and dairy-delighted recipe from my awesome co-worker, Betty. She's good at finding me healthy recipes, I need to do more than the breakfast chia seeds with hemp seeds!
4 servings
- 2 cups zucchini cut into 1/2 inch pieces (bite-sized, also I peeled the outer skin off mine because it was bitter)
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 tablespoon coconut oil
- 1 tbsp shallots chopped (optional)
- 3 cloves garlic, minced
- 1 cup quinoa
- 1/4 cup dry white wine
- 1/4 cup cheese of choice or for dairy free nutritional yeast
- 1/4 cup cream or for dairy free, canned coconut milk (save the rest for Vietnamese Crepes, coconut macaroons or another favorite recipe)
- Salt
- Pepper
3. In a small saucepan, bring the vegetable broth to a mild simmer.
4. In a separate pot, toast the dry quinoa over medium heat, stirring constantly, until you can smell a nutty aroma, about 3 minutes. Remove quinoa from the pot. Reserve.
5. Add the coconut oil to the pot and melt over medium heat. Add the shallots if using and cook until tender but not brown. Add the garlic and cook for about 20 seconds. Stir in the toasted quinoa, stirring until it is completely coated with the oil, about 2 minutes. Do not brown. Add the wine and cook until the pot starts to get dry, stirring frequently, about 4 minutes.
6. Add about 1/3 of the broth into the quinoa mixture. Stir frequently until the pot is almost dry. Repeat until the quinoa is cooked through. This process should take about 15-20 minutes. Don't leave the risotto unattended as the quinoa on the bottom of the pot burns easily. If you run out of broth before the quinoa is cooked through, use hot water.
7. Once your risotto is cooked through, turn heat to low and add the nutritional yeast and coconut milk (or cheese and cream.) Season with salt and pepper, to taste. Stir in the roasted vegetables just before serving.
What kind of healthy body and mind activities do you have planned for yourself this week?
