Here’s an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad or slaw for an easygoing meal. Photos by Hannah Kaminsky.
- 1 cup raw quinoa (any variety)
- 2 cups vegetable broth or water with 1 vegetable bouillon cube
- 2 tablespoons olive oil
- 1 large red or yellow onion, quartered and thinly sliced
- 8 to 10 ounces fresh slender green beans, trimmed and cut into
1-inch lengths (use thawed organic green beans if fresh are
out of season, or as a shortcut)
- 4 cups thinly shredded green cabbage (regular, savoy, or nappa)
- 2 tablespoons minced fresh dill, or more, to taste
- 1 tablespoon poppy or sesame seeds, optional
- Salt and freshly ground pepper to taste
Rinse the quinoa in a fine sieve and combine in a saucepan with the broth. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes.
Uncover, turn the heat up to medium-high, and sauté, stirring frequently until all the vegetables are lightly and evenly browned.
Transfer the cooked quinoa to the skillet and stir it in. Sauté for 3 to 4 minutes longer, stirring often. Add the dil and optional poppy seeds, season with salt and pepper, and serve.
- Here are more quinoa recipes.