Limecity Kitchen

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VEGGIE QUINOA

Quinoa is my comfort food, there are so many ways you can prepare and make quinoa fun, tasty and exciting! Today I played with beets, lentils, brussel sprouts, broccoli, spinach, basil and Dubliner cheese.

After gently washing the quinoa and lentils, I add it to my stove top saucepan with some sea salt and a little bit more water than the package says. While bringing the water to a boil, I chop up the beet into tiny cubes and add to the water. The beets need to cook with the quinoa a little longer than the rest of the veggies, and it turns the quinoa into a vibrant beautiful pinkish red hue. Half way into the boiling process, about 8 minutes, I add freshly chopped brussel sprouts, baby broccoli and season with lemon pepper. Once the quinoa and veggie mix is all cooked together and the water is gone, I take the pan off the stove and add in lots of fresh spinach, fresh basil and a few handfuls of grated Dubliner cheese. The more taste and tang the cheese has, the more flavor your quinoa will have, it’s all a matter of personal taste. I’ve discovered that a sharp cheese works best, in Sweden I like to use Västerbottensost.

I finish off my quinoa with an added dash of lemon pepper, a squirt of California hot sauce and top it with avocado and daikon radish greens. Yum!

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Wednesday Veggie Lunch!

I needed that boost of nutrient packed warm crispy veggies as I was slumping down my desk chair wondering if I missed lunch. I must have since the sun was starting to glare my screen the way it does around 2 in the afternoon if I’ve forgot to close the blinds. It had to be simple, quick and healthy and my go-to is usually; any vegetable I can find in my fridge with olive oil, herbs and Parmesan cheese for 15 minutes in the owen. I eat A WHOLE LOT of sweet potatoes and brussel sprouts, they are two constant vegetables in my fridge. Healthy, fun and oh so yummy! I added some baby broccoli, yellow peppers and heirloom tomatoes with a dash of lemon pepper and sea salt. About 12 minutes in, I tossed a handful of grated parmesan, fresh basil and micro greens on top and let it all melt together. Parmesan makes the world go round. I served my symphony of gooey yet crispy vegetables with a few spoonfuls of peach chutney and a splash of California Just Chili Hot Sauce I freak’n love my hot sauce. Lunch time!