Ok so I know I promised that I would show knitting content soon, and I swear it is on it’s way, but first I just had to stop in to tell you about the amazing thing I made myself for dinner.  And while I recognize, that the following photo may look like a boring bowl of white mush it is actually a bowl of delicious summery awesomeness.  It is in fact, Quinoa and Sauteed Cauliflower & Zucchini with Ginger Lemon Sriracha Butter.  Yup, you heard that right.

My initial plan for the evening was to make the Tabasco & Asparagus Quinoa from 101 Cookbooks.  That is until I opened my fridge and realized my asparagus had wilted and I don’t own Tabasco (Srircha is the one and only hot sauce for me!).  So I had to revise my game plan.  And this is what I came up with.  Its is definitely inspired by the idea of the 101 Cookbooks recipe, but lots of changes were made.  Please bear with me on the amounts, as this recipe was largely improvised in progress and mostly not measured.

It makes about enough to feed me four times, so that would be about four people with smallish to normal appetites.  If you’ve got a lot of big, hungry men coming to dinner, you might need more.  I hope you enjoy!

Quinoa and Sauteed Cauliflower & Zucchini with Ginger Lemon Sriracha Butter

1 1/2 cups dry Quinoa

1/4 head of Cauliflower chopped into bit sized pieces & parboiled for 1 1/2 minutes

1 small Zucchini, sliced and rounds quartered

2 bunches Spring Onions chopped (ends only)

1 bunch Garlic Scapes chopped (ends only)

1/2 cup of unsalted butter, room temperature

juice of half a Lemon (squeezed but not pulverized)

walnut sized piece of fresh Ginger, peeled and grated

Salt & Pepper

First make the Ginger, Lemon, Sriracha Butter.  Whip room temperature Unsalted Butter until fluffy with hand mixer. Squeeze in juice of half Lemon.  Grate in fresh Ginger and add about 4 small squirts Sriracha.  Add small palm-full of salt. Whip again.  Set aside.

Cook Quinoa in your normal fashion.*  While cooking Quinoa, saute vegetables in about two large dollops of the Ginger Lemon Srircha Butter, saving the rest.  Add salt and pepper to taste while sautéing.

Once both veggies and Quinoa are cooked, toss together in large bowl with the remainder of the butter (I used it all, but if you like things less buttery you could use less, and add more to taste at the table).  Serve warm.

Those with a spicier palette may want to add more Sriracha at the table.

*I make my Quinoa like this: Soak Quinoa for 1 1/2 hours.  Drain and rinse.  Bring to boil with 3 cups of water in large-ish saucepan.  Reduce heat to low, cover and let simmer about 15 minutes, until water is absorbed and Quinoa is tender.  Removed from heat and let sit covered for 3 to 4 minutes.  Fluff with fork adding salt and pepper.

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