If I have a plate of my favorite delight in front of me, I feel compelled to finish it all. Whether my belly has given me the signal or not.
Chris and I both use glass tupperware for work so that we can nuke our food in the same container. Remember folks, don't nuke your food in those plastic containers unless you don't mind having chemicals leeching into your food. I had recently broke my container and had to replace it. I replaced it with a smaller version. Hopefully to help with my portion control deficiency.
Summer Squash, Cauliflower and Portabello with Quinoa
- 5-6 small summer squash sliced
- 2 cups cut up cauliflower
- 3 medium portabellos sliced
- 1 1/2 cups white wine or broth
- olive oil
- 1 teaspoon crushed red pepper
- salt & pepper to taste
- 1/2 cup chopped fresh parsley
- 1 cup quinoa
- 2 cups vegetable broth or water
In a small pot put in the 1 cup of quinoa and 2 cups broth. Bring to a boil, reduce the heat and simmer until liquid is absorbed.
In a large pan with some olive oil, cook the portabello slices for about 3 minutes. Add the cauliflower and crushed red pepper and toss for 3 minutes more. Add the squash, tossing for about 5 minutes before adding the salt, pepper and wine. Cook until liquid has reduced by almost half, add the parsley. Serve hot over the quinoa.