Quinoa Primavera

It's week three of the Bob's Red Mill and California Olive Ranch Healthy & Tasty Cooking Challenge. This week the Virtual Potluck Group was asked to create a main dish using BRM Quinoa and COR Arbosana Olive Oil.

For those that don't know Quinoa is gluten free, loaded with fiber and highly nutritious. It's also a complete source of protein making it an excellent option for vegetarians.

One of my favorite vegetarian meals is Pasta Primavera.  So I thought it would be interesting to try it with the Quinoa.  I sauteed a variety of diced vegetables in the peppery Arbosana oil and mixed them with the Quinoa.  The result was very tasty...maybe even better than the pasta version.

***Don't forget you can win this week's featured grain and olive oil.  All you have to do is visit  COR on Facebook and retrieve this week's Virtual Potluck code word.  Then come back here and leave a comment using that word. Contest ends midnight EST on 1/22/2012***

You can get additional entries by visiting our host blog for this event and look for the list of participating bloggers; leaving comments on their pages will get you an entry.

Be sure to visit the California Olive Ranch online store and use the coupon code BLOGFRIENDS for a 10% discount!

Congratulations to last week's winner: Rachel Blom

Quinoa Primavera
6 tablespoons Arbosana olive oil
3 garlic cloves, thinly sliced
2 medium carrots, peeled, halved lengthwise, and sliced 1/2-inch thick
8 ounces asparagus, stalks sliced 1/2-inch thick on a bias, tips reserved separately
1 cup frozen peas, thawedsea salt and coarsely ground black pepper
1 cup Quinoa
1/3 cup coarsely chopped fresh Italian parsley
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh mint
Freshly grated Parmigiano-Reggiano for serving

Heat 1/4 cup of the oil in a large pot over medium-high heat until hot. Add the garlic and cook, stirring, until barely golden, 1 to 2 minutes.

Add the carrots, reduce the heat to medium, and cook, stirring occasionally, until beginning to soften, about 3 minutes.

Add the sliced asparagus and cook for 2 minutes, then add the asparagus tips, and peas; season well with salt and pepper. Cook stirring, until all the vegetables are just tender, about 2 minutes longer. Remove from the heat.

Bring 2 cups of water to a boil in a large pot. Add the Quinoa and cover. Cook for 12 minutes or until all water is absorbed. Remove from heat and fluff. Cover and let stand 15 minutes.
 
When ready mix with the veggies and chopped herbs.  Drizzle with olive oil and serve.