Daily Dinner: Quinoa Bowl

Quinoa bowl

The basil plant on my balcony is missing the sunshine and turned anemic. I wanted to finish an open bag of quinoa before the resident mouse does. (Altogether now: eeeeeeeew!) I went a little crazy buying tomatoes at the market this weekend. 101 Cookbooks was useful as always. And presto: a quinoa bowl with basil “pesto”, tomatoes and grilled zucchini was dinner.

 It is not this

Topfenstrudel with vanilla sauce

but we found it does the trick.

Quinoa bowl with summer vegetables and pesto

Pound a large handful of basil leaves into a paste in a mortar with some salt. Add a small clove of garlic (pressed, or you can pound some more, depending on the kind of day you had). Add a tablespoon or so of good olive oil, to thin the paste a bit. Grate a little pile of parmesan into the mortar and mix it into the green sludge. Then add oil until the pesto is a thick pouring consistency. Cook quinoa according to package instructions.

Slice a zucchini into thick rounds, and grill them in a hot grill pan until soft. Chop a few tomatoes into small pieces. Mix the pesto into the cooked quinoa, then mix in the tomato pieces and the zucchini disks, chopped into bite-sized pieces. Divide over two bowls.

If you have an avocado lying around, slice it up and top the bowls with it. Finish with some sea salt. And if you have some fresh lemon juice to sprinkle on top, so much the better.


Leave a comment

Filed under vegetables

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s