Sun-dried Tomato Quinoa
This was an exciting week for me – I finally had a dishwasher installed in my apartment! I’ve lived in the same apartment for a little over two years now, and when I first moved in I was told by the apartment manager that they were going to be installing dishwashers “soon”. They must have been using a different dictionary than I was, because apparently “soon” = 2 years for them. Nevertheless, the time has finally come 🙂
I raced home from work Tuesday night (after making a quick pit-stop at the store to by dishwasher detergent), and marveled at the beauty. Of course I ran it that night, even though it might not have been exactly full. For me it was love at first sight; Richmond, on the other hand, wasn’t so sure of it.
It is with mixed feelings that I welcomed the newest addition to my kitchen. As someone who cooks and bakes very frequently, I have a full kitchen. Whether it be foodstuffs or pots/pans/utensils/bowls/plates/etc, my cupboards are packed. So, while having a dishwasher will cut down drastically on the time I spend on clean-up, it also means losing precious cabinet space. I have made peace with that, however, and am thoroughly enjoying not washing every plate, glass, and utensil that I use!
I was able to tear my gaze away from the dishwasher long enough to make a delicious sun-dried tomato quinoa dish this weekend. Like rice, quinoa is a very versatile ingredient and works great as a side dish. Instead of water, I used vegetable stock with a 2:1 ratio of liquid to quinoa to add a little boost of flavor to the dish.
While the quinoa simmered, I diced half an onion and minced some garlic that was sauteed in a little olive oil. Once the quinoa was cooked, I added some chopped sun-dried tomatoes, the cooked onion and garlic, and toasted pine nuts for a little texture.
I wanted to add something that would give a little bulk to the dish, but I wanted to keep this dish meat-free. I had some quartered artichoke hearts, so I heated a little olive oil in a pan, coated the artichoke hearts in a couple pinches of whole wheat flour and lightly sauteed them until they were warmed through.
This would be a perfect side dish for the chicken with creamy herb sauce I posted a few weeks ago. But really, it would go well with most chicken, beef or pork dishes you make.
Now, if you don’t mind, I’m going to go admire my dishwasher a little more…