When was Thanksgiving?
I had an overnight guest this week and for breakfast she asked for toast. As her toast toasted, I reached into the fridge to pull out some of the apple butter I made recently. I put it on table along with butter and we sat down. I popped the lid off the “apple butter” and noticed it looked a bit odd, and as if there was some fat separating in the bowl. Since there isn’t any fat in apple butter, I – bravely – stuck my finger in to ascertain what was up. Gravy! Time to do a thorough fridge clean-out it would seem.
Your crisper drawer may resemble mine at this point, a few weeks after Thanksgiving, and is full of odds and ends a bit past their prime. I usually make soup with such nubbins, but I had a dinner guest coming last minute and wanted something a wee bit fancier. She recently went vegan and is also carb conscious. This sort of challenge actually makes a true feeder happy!
I decided on a risotto made with quinoa, a perfect protein, and rummaged around for vegetables. Success! A delightful weeknight dinner for the busy holiday season, and a great way to use up veggie nubbins. I was feeling a little bit lazy though, and turned it into it a one-bowl meal. I served the risotto heavily “garnished” with cooked spinach, but you could just add a leafy green to your risotto.
Ingredients
- 1 cup tri-color quinoa, rinsed
- 1-2 shallots, chopped
- 2-3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- About 3 cups broth
- 4 sprigs fresh thyme
- 1 small zucchini, chopped
- Butter or olive oil, as needed
- Nutritional yeast or vegan Parmesan
Instructions
- Heat a soup pot over medium-high heat. Add just enough oil to coat the pan, then add the shallots. Let cook until golden, then add garlic and cook another 30 seconds.
- Add the celery and carrot and let cook about 2 minutes.
- Add broth, thyme, and some salt, then bring to a boil.
- Add the quinoa and let return to a boil, then reduce heat and cover. Let simmer until quinoa is cooked, about 12 minutes, then taste and adjust seasoning, adding butter or olive oil if desired.
- When yummy and of a good consistency, add nutritional yeast or parmesan and serve.
