The quinoa-cauliflower kugel from my November NYTimes link, your first link to the quinoa-butternut squash gratin, and this from your third link:Quinoa Dinner1.5 cups quinoa 1.5 TBS olive oil6 cloves garlic 2 oz pine nuts1 can garbanzo beans 1 can artichoke hearts1 package Mediterranean feta cheese (4.4 oz) 2 cups baby spinach2 TBS oregano Place quinoa and 3 cups of water in a pot, bring to a boil for 5 minutes, then remove from heat and let stand for 15 minutes, covered.Heat oil in large skillet. Finely slice garlic and brown in oil for a couple of minutes. Once lightly browned, add pine nuts for a minute or two, and then toss in cooked quinoa. Add garbanzos, artichokes, and spinach and toss until spinach wilts. Toss in cheese and serve immediately.Are my leading contenders. I'm leaning toward the kugel because I got cauliflower on sale and can sub something else for its original purpose. Thanks very much for replying to my query, ZF.I'm trying to use neglected items in the pantry this month as well as increase my repertoire of vegetarian dinners...please post your successful recipes, everyone!
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