what can be more refreshing on a fine july evening than delicious mint quinoa with a slew of yummy ingredients that give a burst of flavor to every bite!!!
enjoying a relaxing dinner outside on the deck, even so in this unseasonably chilly weather, cool breeze, birds chirping…..
every time that i cut and chop mint, it reminds me of the overgrown mint bushes i had in my backyard as a child living in england. surprisingly, we never actually used the mint to cook with….my sister and i, however, did use the mint to make our version of potpourri. we would search around the neighborhood for fragrant flowers and leaves, pick our mint leaves from the backyard, let them all dry out and make potpourri for our mom. i’m sure it smelled really weird but she always told us it smelled wonderful.
now, the more grown-up version of me likes to eat mint. in large quantities. i love it. especially in the summertime.
so when the time is right, and you feel an itch for a flavorful and refreshing meal, pair this quinoa with wild fresh lake perch lightly grilled with olive oil, herbs and lemon slices…just the right amount of delicious flavor!!
so here is our version of mint quinoa, roughly and approximately laid out….
- mint quinoa with mixed veggies:
1 cup quinoa
2 orange bell peppers
2 handfuls french green beans (chopped in half)
1 medium vidalia onion, chopped
1 handful of sliced red cabbage
1 handful of sliced savoy cabbage
1 large handful fresh mint, chopped (or to taste)
1 small handful fresh cilantro, chopped (or to taste)
1 small handful fresh parsely, choppedv(or to taste)
1 clove garlic
1. grill green beans and onion in a foil pouch (1 sheet of foil on bottom, 1 on top, edges folded closed tight). drizzle olive oil all over mixture before sealing pouch. can also add italian dressing. cook until tender. add to serving bowl when finished.
2. at same time, grill orange peppers until soft and skin is blackening. once cooked, cool; peel off skin, take out seeds and roughly chop. add to serving bowl.
3. cook cabbage in a skillet with the olive oil. start with a tablespoon or so of olive oil, chop or mash garlic into olive oil and sautee the cabbage until soft and fragrant (just a few minutes). add to serving bowl.
4. cook quinoa on stove (use 2 cups boiling water, add 1 cup quinoa, cook on medium, covered for 12 mins. let stand. fluff with fork). add to serving bowl.
4. chop all fresh herbs and add to serving bowl.
5. toss all ingredients together – we time it so the last ingredient added to the bowl is the quinoa so everything is hot.
6. salt and pepper to taste.