A blog by ordinary people about living an extraordinary life
I can’t believe it is already Wednesday, certainly been a busy week. I apologize that this is my first post of the week, but there certainly has been some good cooking going on in my house. I tried my hand at another bread, a holiday wreath design, and it came out really well (getting some photos together and will post later this week). Had 2 butternut squashes from our Fall Share from Farmer Dave, and turned them into butternut squash mac and cheese, and a large batch of butternut squash soup. While I tease you with those recipes, here is what I prepared last night.
It is great to have a collection of cookbooks that you can turn to when you need a new recipe. This week Meghan and I returned to Weeknights with Giada, full of great ideas for quick recipes. Always looking for a new way to prepare quinoa, why not add it to our current favorite, purple potatoes, and always on hand frozen peas? What happened was a combination I never would have thought of, but turned out to be a delicious dinner, with plenty leftovers for lunches!
Cover the potatoes with enough salted water to cover them by about 2 inches. Bring to a boil and cook for 12-15 minutes, until potatoes are soft. Drain in a colander and allow to cool.
In a stockpot, combine in the broth, quinoa, garlic, salt and pepper. Bring to a boil, then reduce to a simmer and cover. Allow to cook for about 15 minutes, until the liquid has been absorbed. Fluff with a fork and set aside.
In a food processor, combine the olives, oregano, olive oil, agave, lime juice, salt and pepper. Pulse until combined but not smooth. Season with additional salt and pepper if needed.
Into a large serving bowl, add the quinoa, potatoes and peas. Mix to combine. Toss with the olive dressing.
This dish can be served hot or cold. It can be served as a main dish or as a side. It is great as a dinner or a lunch to bring to work. And, this recipe makes a large batch, I would say probably about 6 servings.