Let's take a quick respite from all things art and sea and talk about another one of our favorite topics...food! Every now and then we'll post one of our best-loved recipes, focusing on foods that are both healthy and delicious, with some dishes that could be considered "comfort foods" and others that lend themselves more towards the "mindful eating" realm (and some that could be classified as both). Food and art are two of the greatest joys in life, we think, and at Water Gallery we like to bring art into the kitchen with our reusable glass bottles. The kitchen is one of our favorite places to be and so, let the cooking begin!
We absolutely love this light and delicious, yet surprisingly filling quinoa veggie mix which we make with our homemade blender pesto. It's sort of an amalgam of different recipes we've made over the years-- a "salad" that's quinoa-based and filled with some of our favorite vegetables. It's chock-full of nutrient-rich greens and gives you a variety of textures in each bite. Top it with goat cheese crumbles for that extra creamy yumminess and it's a dish that's both tasty and one that you can feel good about eating. Sufficient for a lunch or dinner, great as a side or a main dish, and keeps well in the fridge for up to 3 days. A vegetarian gem, this recipe is a must-try.
OUR FAVORITE QUINOA SALAD WITH BLENDER PESTO:
1 cup uncooked quinoa
2 cups chicken stock
Approximately 12 oz. of broccoli
1 tablespoon olive oil
1 yellow bell pepper
2 cups of spinach
2 heaping spoonfuls of pesto (see recipe, or store-bought is fine)
salt and pepper
crumbled goat cheese
2 cups of fresh basil leaves
1/2 cup olive oil
2 cloves of garlic, lightly crushed and peeled
1 teaspoon salt
1/2 cup (heaping) of freshly grated parmesan cheese
3 tablespoons of butter (room temperature)
For the pesto, wash the basil leaves and combine the basil, olive oil, garlic cloves, and salt in a blender. Mix at high speed, stopping once or twice to scrape the sides with a rubber spatula. When these ingredients are evenly blended, pour into a large bowl and mix in the parmesan and butter. Blend all of these ingredients together with a rubber spatula until smooth. Reserve two heaping spoonfuls for your quinoa salad and refrigerate or freeze the rest of pesto for future use (if you decide to use the rest of the pesto for a pasta dish, add a tablespoon or two of the water the pasta is cooked in to loosen up the pesto).
For the quinoa salad, start by bringing the uncooked quinoa and chicken stock to a boil in a medium-sized saucepan. Once it's boiling, cover and simmer at low heat for around 15 minutes or until fully cooked.
Meanwhile, steam the broccoli and chop the yellow pepper.
Add a tablespoon of olive oil to a skillet and stir fry the yellow pepper over medium heat for around 2 minutes. Then add the spinach to the skillet and stir frequently while it cooks down. Season with salt and pepper.
After mixing some salt and pepper into the cooked quinoa, combine the broccoli, quinoa, and spinach/yellow pepper mixture in a large bowl.
Add two heaping spoonfuls of pesto to the quinoa salad and mix well to combine the pesto evenly over all the ingredients. Pile this delicious mixture into a bowl for yourself and, as the piece de resistence, add some crumbles of creamy, tangy goat cheese on the top. Enjoy!