Recipe for Vegetable Quinoa:
- 1 Tbsp. olive oil
- 1/2 diced Vidalia onion
- 1/2 diced green pepper
- 1 1/3 c. dry quinoa
- 2 2/3 c. water
- 1 Tbsp. Vegetable Bouillon (recipe below)
In a medium size saucepan, heat olive oil over medium heat. Saute onion and green pepper with a pinch of salt and pepper. When the pepper is soft and the onion is transluscent, stir in quinoa, water and vegetable bouillon. Bring to a boil, then reduce to simmer for 15 minutes. Cover and remove from heat. Fold quinoa so vegetables are mixed throughout. Serve warm. We served ours with chicken tenders using the Sweet & Spicy Rub Recipe, some Garlicky Brussel Sprouts, and fresh strawberries. Mmm!
Vegetable Bouillon Recipe:
- 1 oz. sundried tomatoes (about 6-8 sundried tomato halves)
- 2 oz. fresh cilantro leaves (about 1 bunch)
- 2 oz. fresh parsley leaves (about 1 bunch)
- 3.5 oz. vidalia onion (about 1/2 medium onion)
- 4 garlic cloves
- 7 oz. leeks (about 1 leek)
- 7 oz. carrots (about 4 carrots)
- 7 oz. celery (about 4 stalks of celery)
- 7 oz. fennel bulb (about 1 bulb)
- 9 oz. fine sea salt
Combine all ingredients in food processor. You may need to pulse each ingredient separately and mix in a large bowl at the end, depending on the size of your food processor. Yields about 4 cups or 4 small canning jars. Great for gifts. Store in refrigerator or freezer. Use 1 tsp. per 1 cup of water. Great as the base of a soup, or saute to season meat, fish, sauerkraut, or scrambled eggs. Very versatile recipe!
This weekend, I made a batch of vegetable boullion from a friend. I don’t own a food processor yet, but I do have a food grinder attachment for my KitchenAid mixer, so I just threw all the ingredients through the fine grind plate. Recipe here: 101 Cookbooks: Homemade Bouillon . I didn’t have celery root, so I just used 7 oz. of celery. I also added some ground pepper (so I wouldn’t have to add it later when I use it to cook). Recipe made about 3 small canning jars of bouillon. You may want to keep 1 in the fridge and freeze the other 2 (or give them as gifts). Use 1-2 tsp. bouillon to 1 c. of water for vegetable broth.
That said, I started with a little olive oil and 4 Coleman Organic Mild Italian Chicken Sausage over Medium heat. They’re precooked, so just turn them until they’re lightly brown. Then I added 1 heaping teaspoon of the bouillon into the skillet, sauteed for a minute, then added 1/2 lb. of Organic Sauerkraut, 2 apples (cored and sliced), and 3/4 c. water. I turned the heat down to Medium Low and let it simmer till the moisture was absorbed and everything was heated through.
Meanwhile, I heated another skillet over Medium high heat with 2 Tbsp. oil and 2 Tbsp. butter. Then I sliced organic potatos into thin rounds and browned them in the butter-oil mixture. The butter gives it a great flavor and the oil helps keep the butter (and your potatos) from burning. Sprinkle with sea salt and cracked pepper to season. I served these with some Organic Ketchup and Spicy Brown Mustard for dipping.
Absolutely delicious! And 100% natural/organic.