Ermmm, our anniversary, too – oops!
We were away for the weekend, then getting ready to go away for the next weekend, and both just sort of flew by with little more than a nod in passing, so, as a bit of a mea culpa make up, I decided to make one of Rich’s favorite dinners: marinated, then grilled lamb chops, French peas, and…
We were away and were gonna be away, so I had no potatoes in the house; and we’d just had basmati rice with chicken korma and naan, so that was out.
A quick run through da Google, and I had some ideas for a very nice side dish.
•1/2 cup quinoa
•1 cup veggie stock
•1/2 large sweet onion, diced
•2 tbsp garlic roasted tomatoes
•Butter or olive oil
First things first, rinse your quinoa well; mebbe three times, or until the water runs clear. Then, for good measure, I soak my quinoa for 30 minutes, then rinse and set aside to drain in a fine sieve for a while.
Add your rinsed, soaked, and well-drained quinoa to a rice cooker, add the veggie stock, and push ‘cook’.
While the quinoa is cooking, melt the butter, or heat the olive oil, in a large skillet, add the diced onion, and sauté for ten minutes.
Once the quinoa is done cooking, allow it to rest in the rice cooker for 15 minutes, then fluff a bit with a fork and stir in the onion and tomatoes.
You can then either turn it out into a serving bowl or platter and toss with the feta, or spoon onto individual plates and allow folk to add the feta as they like.
And not a too, too bad way to recover from missing both Sweetest Day and my anniversary.
As an added bonus, any leftover quinoa can be tossed with leftover French peas to make a very pleasant salad for lunch the next day.
Nice and nicerer, if you ask me.