Sunday, October 23, 2016

Fall side dish: Quinoa with #garden tomatillos and yellow split peas #GardenCuizine #recipe #healthycooking

Tomatillo Arvejas Partidas 
Amarilla Quinoa
whole grain side dish
Serves 6
2 T olive oil

1/4 cup chopped onion (or however much you want to add)
2 garden tomatillos skin removed, rinsed and chopped

1 T chopped sweet garden pepper
1/2 tsp curry powder
1/4 tsp dried thyme
1 cup dry quinoa grain
2 cups water or left over bean water (we just cooked a pound of pinto beans that yielded 2 quarts of beans with liquid and had some leftover bean liquid)

1/4 cup dried yellow split peas
1/4 tsp dehydrated garlic
1/4 tsp dehydrated ginger
pinch salt and black pepper

1 T fresh parsley or 1/2 tsp dried parsley 
1-2 Tblsp of your favorite hot salsa
Putting it all together
In a medium-sized pot with lid: heat olive oil, saute onion and tomatillos
Stir in curry powder, thyme then quinoa
Add remaining ingredients and stir
Bring to a boil, immediately reduce to a simmer
Cover and cook until all liquid is absorbed (about 15 minutes)
Stir in parsley and hot salsa
Keep covered until ready to serve

We served this nutritious side dish with Harry's (his mom's recipe) homemade crab cakes and steamed broccoli.

Buon Appetito!
Recipe and blog post Copyright (C)Wind. All rights reserved.

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