farmer's market fridge clean-out

i may be biased, but i think this is one of my best recipe inventions so far. sorry - there would be pictures, but unfortunately i left my camera at work. here it is:

(serves about three.)

1/2 cup uncooked quinoa (used 1/2 white 1/2 red quinoa)
1 ear of corn
1 medium zucchini (coarsely diced or sliced if you prefer)
about 12 cherry tomatoes
2 shallots
2 cloves garlic
1/2 lemon
1/3 cup chopped parsley
1 tablespoon fresh thyme
1/2 cup diced fresh mozzarella (bocconcini)
1/2 cup shredded parmesan
olive oil

*note: all measurements are approximate as i did not actually measure anything! please adjust to taste.

preheat oven to 375 degrees.

cook quinoa according to directions. i usually use a 1:2 ratio. set aside. saute shallots in olive oil for about 3 minutes, add garlic and zucchini. cook for about 5 minutes, until zucchini is al dente.

remove corn from cob. mix with cherry tomatoes, parsley, thyme, salt and pepper to taste, a drop of olive oil and juice from 1/2 a lemon. add parmesan and fresh mozzarella. stir. then add quinoa & sauteed zucchini mixture. press into a lightly oiled baking dish and bake for approximately 30 minutes. SO good! let me know what you think.

I had originally planned to make a quinoa salad with these ingredients, then came the rain! slightly damp, about half way through my walk home from work, i decided i might need something comforting and warm for dinner. enjoy!

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