Makes 4 servings Total time 45-60 mins
1 cup quinoa - rinsed and drained
2 cups chicken or vegetable broth
1 tbsp olive oil
½ tsp salt
2 lbs onions,cut in 1/4” slices
1 tbsp vegetable oil
1 tbsp butter
½ tsp salt
1 tsp light brown sugar
1 tbsp water
4 cloves garlic, crushed
2 tbsp olive oil
1 small eggplant cut into bite size pieces and sweated with
salt for 10 minutes
1 zucchini cut into bite size pieces
1/2 red pepper cut into bite size pieces
Salt & Pepper
Hot pepper flakes
2/3 cup slivered almonds, lightly toasted
Start by preparing
the caramelized onions.
- Halve the onions and cut into
¼ inch thick slices.
- In a large (10”-14”) sauté
pan, heat the oil and butter over high heat, and when the foaming
subsides, stir in the brown sugar and salt.
- Toss in the sliced onions
and give a good stir to coat them all. Cook on high heat for five minutes until
the onions begin to soften, stirring frequently.
- Turn the heat down to
medium and let the onions cook, stirring frequently. If they start to burn,
turn down the heat a little, and if they're not starting to brown after
15-20 minutes, raise the heat a little. Continue cooking, stirring occasionally,
for 35-40 minutes until they are a deep brown, mahogany color.
- While the onions are
cooking, start the quinoa by heating 1 tbsp of oil in a 2 qt. saucepan.
- Add the quinoa and stir over medium heat for 1-2 minutes.
- Stir in the broth, ½ tsp
salt and bring to a boil.
- Cover, lower the heat and
simmer for 20 minutes. Broth will be totally absorbed.
Now, start the vegetables…
- Heat 1 tbsp of olive oil
in large sauté pan
- Add the garlic and stir
for 30 seconds and then add the zucchini, eggplant and red peppers and stir
constantly. If it starts to look dry, add another tbsp of olive oil.
- Continue stirring for about
3-4 minutes until veggies are cooked through, but still firm.
- Add the salt, pepper and
- Add the caramelized onions
to the veggie mixture and quickly stir to heat through.
- Place cooked quinoa into a
serving bowl and mix with cooked veggies and onions.
- Sprinkle the toasted
almonds on top and serve.