Wednesday, May 23, 2012

Balsamic Quinoa with Parmesan Cheese

I was looking for an easy side dish, and I decided to throw together a few items from my pantry and fridge: Quinoa from the ginormous bag I bought at Costco, my favorite balsamic vinegar, and a sprinkling of Parmesan cheese that was on its last legs. It was simple and easy, just what I was looking for.

But the best part? The leftovers.

The husband and I were standing in the kitchen the next night, debating what we wanted to do for dinner. Again, I started rummaging through the cabinets. When I told the husband my idea, he was dubious. He thought take-out might be a better option than the concoction I dreamed up, but decided to trust my taste buds. And he was glad he did; we were fighting for the last forkful.

Balsamic Quinoa with Parmesan Cheese
Serves: 4-6

1 cup water
1 cup chicken broth
1 cup quinoa
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 tablespoons Parmesan cheese, plus more for serving
Salt and pepper

Place water, broth, and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for about 15 minutes, until water is absorbed and quinoa is tender. Stir in vinegar, olive oil, and 3 tablespoons Parmesan cheese. Season to taste with salt and pepper. Serve sprinkled with extra Parmesan cheese.

And here's the bonus recipe for your leftovers! Sorry I don't have any pictures; we ate it too fast.

Balsamic Quinoa with Chicken and Sweet Potatoes
Serves: 2

1 cup leftover Balsamic Quinoa with Parmesan Cheese
1 cup cooked, diced chicken
1 cup cooked, diced sweet potatoes (I used these frozen ones.)
1/3 cup toasted pecans, chopped
Salt and pepper

Gently stir together Balsamic Quinoa with Parmesan Cheese, chicken, sweet potatoes, and pecans. Season to taste with salt and pepper. Serve warm (the husband's preference) or at room temperature.

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