As Autumn Approaches - Quinoa Pilaf

As the days grow cooler and shorter, my tastes change. I want fewer salads and more soups. Summer's the time for iced rooibos sun tea, watermelon slices, and pops. But there's nothing like a spiced hot apple cider after a brisk fall walk. When I get home from work and it's already dark, I find comfort in tending to a vat of warming stew. Here is one of my favorite transitional recipes that is perfect for those changeling September nights when the air isn't sure if it's clinging to Summer or letting go to Autumn at last.



INGREDIENTS:

3/4 cup Quinoa
1 1/2 cups Water or Vegetable Broth or a combination

Extra Virgin Olive Oil
1/4 - 1/2 of a small Onion
1 big clove of Garlic
2 cups sliced Mushrooms [I prefer portobello or baby bella, but you can use any type]
1 med. Zucchini
1 cup Chickpeas
Pine nuts, toasted or untoasted [optional]
Parsley, Basil, Thyme, Salt, Pepper

DIRECTIONS:

- Soak your protein-rich quinoa in water while you wash, slice, and otherwise prep your veggies. This will remove the saponin, which is a naturally occurring bitter coating on the seeds. Drain off the water using a fine mesh strainer, rinsing one more time if you wish.

- Cook the quinoa and water [or broth or a combination thereof] over medium heat for 10 minutes, then turn the heat off but keep the pot on the burner and leave the pot's cover on to let it steam for a bit while you finish up the veggies.

- While the quinoa is cooking, heat a bit of Olive Oil in a deep pan and cook down the onions until they are translucent. You can skip this step if you're an onion-hater. [Don't be a hater!]

- Add the sliced mushrooms, chopped garlic, and a pinch of sea salt and stir. Cook until the mushrooms begin to let go of their juices.

- Throw in the sliced zucchini, another pinch of salt, a couple of grinds of pepper, and cook to almost desired doneness. [Is "doneness" really a word?] In stews, I prefer my zucchini more tender than if I were serving it on its own, but your mileage may vary.

- Mix in your chickpeas. Whether you soaked dried ones [preferred] or drained canned ones, these are ready to go and only need to be incorporated into the mix and warmed through, which happens quickly enough.

- Next you will throw the veggies into the quinoa pot or the quinoa into the veggies pan, depending on which has more real estate, and mix them together adding your desired seasonings to taste. Basil and parsley taste lovely in this dish, but my favorite is fresh thyme if you have access to it.

- Serve warm topped with toasted pine nuts, if desired, and a nice sided salad. Enjoy!