Good Looking: Baked Tomatoes Stuffed with Curried Quinoa

When you write a food blog, it is very important to be strategic about your posts. You want to be consistent for your readers…but not post too often, lest they get sick of you. There are certain times of day that you want to publish, thereby generating higher traffic, and you always want to make sure you cover a variety of recipes and topics so you can rest assured you’ve got the proverbial “something for everyone”.

The latest bounty from our CSA.

Tonight, I’m going to break all those rules. Why? Because on Day 11 of “No Buying Groceries-gate 2012” I had a deliciously, fun dinner, and thanks to my new camera, a finally legitimate picture (or three) to back it up!

Who needs diamonds when a girl can have this?

Before I share the recipe for these perfect bites of summer, can I just say how stinking fun it was to read all your comments?? I must admit I was a little nervous letting you all in to the neurosis that is my psyche, but to hear that there are other folks out there that have similar feelings about foods, and budgets, and some weird Boxcar Children like enjoyment from using up the dredges of their refrigerator, honestly makes me feel better.  We are a funny bunch, we foodies and writers, but at least we’re in good company. And with that, I proudly present to you…

Baked Tomatoes Stuffed with Curried Quinoa

These are a spectacular vegan side or main, yet are hearty and flavorful enough to satisfy the most voracious of carnivores. They can be easily made ahead, and are a lovely addition to a dinner of grilled fish and salad.

Serves 2 + leftover quinoa

Baked Tomatoes Stuffed with Curried Quinoa. [Insert Happy Sigh Here]

• 2 tablespoons olive oil + drizzle
• 1/2 onion, diced
• 1 cup quinoa
• 2 cups chicken broth or vegetable broth
• 2 tablespoons curry powder (less if you don’t want it to have any kick)
• 4 medium tomatoes
• Kosher Salt

1. Heat 2 TB oil in a large sauce pan over medium heat. Add onion and cook, stirring until slightly softened, about 4 minutes. Add quinoa and cook and stir until lightly toasted, about 5 minutes.
2. Remove from heat and allow to cool slightly. Then, pour broth into the pan, return to heat, and bring to a boil. Reduce heat, add curry,  and stir well to combine; cover and simmer until tender, about 25 minutes.
3. Meanwhile, preheat oven to 375.
4. Cut the tops off of four medium tomatoes. Using a grapefruit spoon, scoop out all the flesh and seeds.
5. Sprinkle salt in cavity of tomato, and put upside down on paper towel to absorb moisture.
6. Once the quinoa is done, stuff tomatoes with quinoa, drizzle with olive oil, and put in a bread pan.
7. Bake until tomatoes are softened and top of quinoa is slightly toasted, about 15 minutes.
8. Serve immediately.

New Beginnings: Quinoa with Feta, Tomatoes, and Basil, tossed with a lemon vinaigrette

Quinoa with Feta, Tomatoes, and Basil, tossed with a Lemon Vinaigrette

Friends of ours, Liz and Daniel, recently had a baby. She is darling, and perfect, and oh-so-tiny. When you haven’t seen a newborn for a while you forget just how little they are. In typical Columbia City fashion the neighborhood has circled around them to provide support in the way of dog walking, plant watering, and, you guessed it, food delivery. 

Since I’ve got two of my own dogs to walk, and have been known to kill weeds, I signed up for option 3. 

Liz and Daniel are both vegetarians, so this dish required a bit more thought, as I am an unabashed meat-eater. I wanted to create something that would travel well, require zero effort on their part, and provide enough for a few meals. Quinoa is my current magical grain of choice, but with summer having finally arrived in the Pacific Northwest, I wanted to dress things up a bit. 

The result was a sort of Greek Inspired Caprese, tossed with quinoa. It was quite delicious (if I do say so myself), and even better the second day. This recipe can easily be halved or doubled, pending how many you’re cooking for and is a beautiful dish for a BBQ potluck. 

Quinoa with Feta, Tomatoes, and Basil, tossed with a lemon vinaigrette
Serves 8 

2 cups quinoa – rinsed 

4 cups vegetable or chicken stock 

2 medium tomatoes 

1 cup basil, lightly packed, and sliced into ¼ inch strips 

1 1/2 cups feta 

4 TB Olive Oil 

3 TB Lemon Juice 

Salt/Pepper to taste (go easy on this, because feta can be quite salty!) 

1. Add 1 TB olive oil to a heavy, lidded sauce pan and bring to medium heat. Add the quinoa and cook, stirring frequently, until slightly toasted. Add the stock and stir constantly, being careful not to get splattered. Bring the stock to a boil, stir once more, reduce to a low simmer, cover, and cook 20-25 minutes, or until the liquid is absorbed. Remove from heat, and leave lid on for 5 more minutes. Fluff quinoa with a fork to allow to cool slightly.
   
2. Meanwhile, in a large serving bowl add the remaining 3 TB olive oil and 3 TB lemon juice and whisk to make the dressing.
     

3. Dice the tomatoes and add to the mixing bowl. Allowing them to mingle with the dressing for a few minutes. Dice the feta and add to the tomato/dressing mixture. Tossing until evenly coated.
   
4. Once the quinoa is slightly cooled, add to the serving bowl and toss with the feta, tomatoes, and dressing.
   
5. Add the sliced basil just before serving and toss.

Coconut infused quinoa, topped with a ginger vegetable medley saute and seared wild sea scallops.

I wish I had snapped a picture of this dish because it was so tasty, so easy, and so pretty.

It actually came out of my rummaging through my cupboards and fridge trying to come up with something for dinner that wouldn’t require me to leave the house. The result? Subtly infused quinoa with coconut milk, a delicious stir-fry of vegetables, and beautiful, golden-brown seared scallops.

The trick is to make this as a three-step process so that you can essentially layer it all together in the pan you’ve used to cook the quinoa. Start the quinoa, chop the veggies, cook the veggies, once the quinoa is done add the vegetables so that they’re sitting on top of the quinoa with the lid on, and then quickly sear the scallops.

This is relatively fast to do so would be great for a weeknight dinner party. Serve with a chilled white wine with a bit of bite, such as a Vinho Verde.

Coconut infused quinoa, topped with a ginger vegetable medley saute and seared wild sea scallops.

Serves 4

2 cups quinoa

3 cups coconut Milk (lite is fine if you’re concerned about the calories)

1 cup water

4 TB Olive Oil

2 TB Ginger (minced)

5 cups chopped, mixed veggies (whatever you like is fine, I did onions, peppers, mushrooms, zucchini, chard, and scallions)

Wild sea scallops (about 4-5 per person, if smaller, do more)

Quinoa: Bring three cups coconut milk and one cup water to a boil. Stir in two cups quinoa (that has been rinsed), return to a boil, and then lower heat to simmer for 15-20 minutes or until all the liquid has been absorbed. Remove from heat and leave lid on.

Mixed veggies: Heat 2 TB olive oil in a non-stick frying pan. Add the minced ginger and cook, stirring, 1-2 minutes, or until fragrant. Add the mixed veggies and cook until softened and nicely browning. Add on top of the cooked quinoa and allow to sit with the lid on, while you do the scallops.

Scallops: Heat the remaining 2 TB olive oil in the non-stick frying pan. When just about smoking add the scallops and cook until beginning to carmelize and golden brown on each side.

Serve the quinoa and the mixed vegetables in  shallow bowls and top each with scallops. Enjoy!

15-Minute-Meals: Alaskan Cod with Citrus Wine Sauce, Roasted Asparagus, and Quinoa

Alaskan Cod with Citrus Wine Sauce, Roasted Asparagus, and Quinoa

I’ve recently decided I’m going to run the Seattle Rock and Roll Half Marathon. Why? I’m honestly not sure. Perhaps it’s because I’m a glutton for punishment, or rather it’s the peer pressure of a number of my friends and family doing it. Or it could be the ever unattainable goal to be perfectly in-shape, toned, and fit like the women I see on the covers of the magazine while buying my triple-whipped brie or multiple bottles of Malbec. Whatever the reason…I’m doing it. Which means I’ve got 13 weeks to get in shape to run 13 miles. Seems reasonable.

As such, I’m going to be on the hunt for delicious and healthy meals that can be made in 15 minutes or less. This one fits that bill perfectly. Each item literally takes 10 – 15 minutes and since the asparagus and quinoa are self-sufficient it’s an easy dinner to pull together after a run. If you’re able, buy the fish and asparagus that day from your local farmers market or fish monger. This is the perfect time of year for thin, crisp, earthy asparagus so splurge and buy the best looking organic ones you can find.

Alaskan Cod with Citrus Wine Sauce, Roasted Asparagus, and Quinoa

Pair with a light Pinot Grigio.

Serves 4

Roasted Asparagus: Pre-heat your oven to 500 degrees. Place trimmed asparagus in a 9×12 glass baking dish and lightly drizzle with olive oil. Toss until all the asparagus are lightly covered and glistening. Roast for 10 minutes, giving the pan a shake at the five-minute mark to ensure nothing burns.

Quinoa: Place two cups chicken stock and one cup quinoa in a small pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes until all the liquid is absorbed. Remove from heat and lightly fluff with a fork.

Alaskan Cod with Citrus Wine Sauce: I used cod, but pick whatever looks best and is preferably on sale. Rinse the fish, dry, and then lightly salt and pepper. In a large non-stick skillet pour 1-cup white wine and 1-cup orange juice. Add the fish and bring to a boil. Reduce to a simmer and gently poach for about 5 minutes per side (pending on the thickness of the fish) until cooked through and just beginning to flake. Remove from pan and tent with foil to keep warm. Bring the pan to a boil and reduce the cooking liquid by about 1/2. The citrus wine sauce will be a bright yellow and should be the consistency of warmed honey. Serve the sauce over the fish.