Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Quinoa with Garlic Sauteed Greens, Roasted Tomatoes, Fresh Orange, Sunflower Seeds, and Parmesan Cheese May 8, 2012

Jamie says: I love the farmers’ market. There are so many colorful, seasonal, and fresh fruits and vegetables to choose from. I couldn’t help but take a picture of my purchases from my trip. They was just too pretty…

Beautiful, colorful, and fresh produce I bought from the farmers’ market

These leafy greens went into dinner…

A variety of green leafy veggies

A before and after shot- both equally wonderful in my eyes…

Before… and after

I love the bright, natural colors! The sunflower seeds added a nice crunch. It was delicious and with all 5 five groups covered, it was very nutritious! We’ve got our grains (whole grain quinoa), fruit (orange), veggies (tomatoes and leafy greens), dairy (cheese), and protein (nuts)!

Quinoa with Garlic Sauteed Greens, Roasted Tomatoes, Fresh Orange, Sunflower Seeds, and Parmesan Cheese

Quinoa with Garlic Sauteed Greens, Roasted Tomatoes, Fresh Orange, Sunflower Seeds, and Parmesan Cheese

Ingredients:

  • 1/2 cup quinoa (Ancient Harvest)
  • 1 cup water
  • 1 medium tomato (farmers’ market)
  • 2 tsp plus 1 1/2 Tbsp extra virgin olive oil, divided
  • dash fine sea salt
  • dash freshly ground pepper
  • 1 large clove garlic
  • about 10 large leaves of a variety of leafy greens- i.e. escarole, sorrel, celery, etc (farmers’ market)
  • 1 orange (farmers’ market)
  • 1 tsp grated Parmesan cheese (Publix)
  • 2 tsp dry roasted sunflower kernels (Planters)

Directions:

  1. Preheat oven to 375°F.
  2. Pour quinoa and water in a medium pot. Bring to a boil over high heat. Reduce heat to medium-low to simmer. Cook for 12 minutes or until water is absorbed. Remove from heat.
  3. Chop tomato. Drizzle with 2 tsp extra virgin olive oil. Sprinkle with salt and pepper. Stir briefly to mix. Bake in oven for about 18 minutes.
  4. Place a medium-sized saute’ pan over medium heat. Mince garlic by cutting into small pieces. Pour reserved 1 1/2 Tbsp extra virgin olive oil into pan. Add minced garlic. Cook for about 5 minutes or until lightly brown. Meanwhile, roll leafy greens vertically. Slice using a knife. Add to browned garlic and stir. Cook an additional 5 minutes, stirring occasionally.
  5. Use a grater to zest orange peel into quinoa. Peel orange and discard remaining peel. Chop orange and add to quiona. Stir quinoa into garlic greens along with roasted tomatoes. Serve in a bowl. Top with Parmesan cheese and sunflower seeds. Enjoy!

Serves: 1-2

  • Nutrition note: Farmers markets are fun, and many offer a variety of local, seasonal, and fresh produce. Enjoy a trip to the farmers’ market this week and load up on good-for-you fruits and vegetables.
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