So you grow your own, now what? This is the time of year most annual vegetable gardeners start having over-abundance. Quinotto (Quinoa x Risotto) is a delicious, quick, flexible and protein-rich solution. This is a garden recipe, so all ingredients besides the quinoa are optional.


1 cup white or red Quinoa

1 or 2 ears Corn

1/2 lb. Green beans, wax beans or similar

1 can White beans like Cannellini or Great Northern

1 medium red or gold onion

2 to 4 small to medium zucchini or other summer squash

1 cup cherry tomatoes

1/2 cup grated Parmesan cheese or crumbled feta

Handful of basil leaves, chopped

Handful of parsley, chopped

Olive oil

Salt and pepper to taste


Cook the quinoa as directed. Bob’s Red Mill is a good brand. Sauté onion in olive oil over medium heat until softened, then add zucchini and a little salt and cook for about 5 min. Add corn and green beans, cook 3-5 minutes, then white beans, tomatoes and herbs and cook until heated. Mix with quinoa and 1/2 the cheese. Taste for salt and pepper. Top with remaining cheese to serve.




About Mulysa

I love my work as a landscape designer and artist. When I'm not planning homesteads or working in the studio, you'll find me hiking, photographing, gardening, baking, cooking vegetarian meals with friends, reading and working on sustainability issues...with my baby on my hip in Portland, Oregon.
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