Easy Quinoa + Veggie Porridge

Based on the empty bulk bins at our local Co-op last week, people have a lot of quinoa stored up in their pantries right now! If you’re one of them, here’s a versatile, nourishing recipe you can throw together using any veggies you have on hand.

Prep time: 5 minutes | Cook time: 40 minutes | Serves 3–4

Ingredients:

2/3 cup white quinoa
1–2 cups chopped vegetables of your choosing (I like using green veggies – broccoli, chard, zucchini, etc.)
1 tablespoon mixed fresh herbs (thyme, sage, parsley, etc.)
½ teaspoon salt
Melted ghee or olive oil (for serving)

Preparation:

InstantPot instructions: Place all ingredients (except ghee/olive oil) in the bowl of your InstantPot, along with 3½ cups of water. Cook for 8 minutes at high pressure and let the pot release naturally. Top individual portions with a drizzle of ghee/oil as desired.

Stovetop instructions: Bring 3½ cups of water to a boil in a medium-sized pot. Add quinoa and veggies and reduce heat to a simmer. Cover pot and cook for 40 minutes, checking occasionally and adding more water if porridge becomes too dry. Stir in salt before serving and adjust as needed. Top individual portions with a drizzle of ghee/oil as desired.

* You can also substitute dried herbs - just use a bit less, maybe 1/2 tablespoon total.

Roasted Cauliflower + Stinging Nettles Soup

Make the most of one of the season’s abundant and nutritious wild weeds with this easy soup recipe! Many people are scared to work with nettles, but they are quite easy to handle. Use gloves when harvesting to avoid getting stung. Ideally try to harvest young nettles, but if you gather more mature plants, just remove the thicker stems before cooking. (If you don’t want to forage your own nettles, you may find some clever farmers at your local market who are selling nettles that have infiltrated their fields.) Once nettles are cooked, they lose their stinging properties and are safe to handle and eat

Prep time: 45 mins–1 hour | Cook time: 40 minutes | Serves 2

Ingredients: 

1 small head of cauliflower (~ 2 cups)
3 teaspoons melted ghee or avocado oil, divided
1 shallot, sliced
2 giant handfuls of nettles (leaves and tender stems)
Salt to taste

Preparation:

Preheat oven to 450 degrees F.

Toss cauliflower with 2 teaspoons ghee/oil and spread it in an even layer on a baking tray. Season cauliflower lightly with salt. Roast for 20 minutes, flipping it halfway through cooking. Remove from oven and set aside.

In a medium pot, sauté the shallot in the remaining ghee/oil over medium-high heat. When it just begins to brown, add the cauliflower and just enough water to cover the cauliflower. When the soup begins to simmer, stir in the nettles and cook for 2 minutes.

Blend the soup using an immersion (stick) blender, or carefully use a conventional blender. Salt the soup to taste and enjoy immediately.

.

Quinoa, Roasted Brussels Sprouts + Pomegranate Salad

Just before pomegranate season wraps to a close, I’m happy to share one of my favorite wintertime dishes that uses these delectable sweet-and-sour ruby gems. This is a great dish to make when you’re feeding a big group or looking for something to prepare ahead of time.

Here are a few tips for making this salad:

• The quinoa can be cooked ahead of time and refrigerated until you’re ready to assemble the salad

• Brussels sprouts can likewise be chopped ahead of time and then roasted when you’re ready to make the salad, or you can prep them while the quinoa cooks

• Pomegranate molasses can be found at a Persian or Middle Eastern Market, or some Whole Foods Markets or other natural foods stores sell it as well. You can of course also order online. Look for a brand that doesn’t have any added fillers or colors. The only ingredients should be pomegranate and sugar. Alternatively, you can make your own pomegranate molasses by boiling down pomegranate juice until it becomes thickened (you can find tutorials online), and adding sugar as desired.

• When pomegranates are out of season, you can replace them with dried barberries (available at Middle Eastern/Persian markets).

Prep time: 45 mins–1 hour | Cook time: 40 minutes | Serves 6

Ingredients: 

1 cup quinoa, rinsed and drained
¾ pound Brussels sprouts, ends removed and halved/quartered*
1½ Tablespoons avocado oil (or neutral oil of your choice)
½ cup pomegranate molasses
1/3 cup olive oil
1–3 Tablespoons maple syrup (use more or less depending on desired sweetness)
1/2 teaspoon dried sumac (optional)
1/3 cup pomegranate arils (plus extra for garnish) – see note above if not in season
Salt

Preparation:

Bring 2 cups of water to a boil in a medium-sized pot over high heat. When water boils, add the quinoa and cover the pot. Reduce heat to low and cook for 20 minutes, or until all water is absorbed and quinoa is fluffy. Remove the pot from heat and let it sit 5 minutes, still covered. Then transfer the cooked quinoa to a large mixing bowl, using a large fork to fluff and separate any clumps.

While quinoa cools, pre-heat an oven to 400 degrees F. Place the prepared brussels sprouts in a bowl and add the avocado oil and a few pinches of salt. Toss to coat. Spread brussels sprouts in an even layer in a large roasting pan. Roast for 35–40 minutes, stirring halfway through. When sprouts are done, edges should be slightly browned. Once roasting is complete, let the sprouts cool for 10–15 minutes before assembling the salad.

While the sprouts cool, prepare the dressing by shaking together the pomegranate molasses, olive oil, maple syrup, sumac (if using) and a few pinches of salt. Taste and adjust any flavors to your liking.

When you’re ready to assemble the salad, add the roasted brussels sprouts, dressing and pomegranate arils to the quinoa. Use a spatula to stir the salad well. Top with extra pomegranate arils and serve immediately or refrigerate and enjoy at a later time.

Creamy Kabocha + Fennel Soup

This soup is a perfect example that tasty, hearty dishes don’t always require a long list of ingredients or a ton of time. You can substitute butternut squash or pumpkin for the kabocha squash, but I find kabocha offers the best flavor and texture. To peel kabocha, use a standard vegetable peeler for the greatest ease.

2 teaspoons ghee (or any neutral oil of your choice for a vegan option)
1 large bulb fennel, sliced
1 teaspoon ground fennel seed
1 medium kabocha squash, peeled, seeded and roughly chopped into 1-inch cubes
Vegetable broth or water
Salt

 Heat the ghee or oil in a small soup pot over medium heat. Add the fennel and sauté for 5–7 minutes, stirring often. Once the fennel begins to slightly brown on the edges, stir in the fennel powder. Add the kabocha and enough vegetable broth or water to just below the level of the top of the squash (or use more for a thinner soup). Bring to a boil over high heat, then cover the pot and simmer the soup for 20–25 minutes, or until the squash is soft.

Puree the soup using an immersion blender (or you can do this carefully in batches in a standard blender). Add salt to taste and serve immediately, or keep warm over very low heat until you’re ready to serve.

Instant Pot preparation: This soup can easily be made in an Instant Pot. Use the sauté function to cook the fennel in ghee/oil, then add all the remaining ingredients and cook for 10 minutes on high pressure. Then follow the same instructions as above for pureeing.

Oil-Free Preparation: Add all ingredients (minus ghee/oil) to a pot, cook and puree.