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
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.