Monday, January 31, 2011

Real Good Food Swap: Zesty Quinoa with Broccoli and Almonds

I've recently joined an Ann Arbor-based online food sharing network, called Real Good Food. What is Real Good Food? I'll let the website explain it:

"Real Good Food is a community to share or trade your high-quality homemade food and/or homegrown produce.

We’re all self-selected members who like to eat and cook. As a collective, can we create more than the sum of our efforts and reap the benefits by cooking larger quantities less often and dramatically expanding our opportunity to enjoy unique food such as heirloom recipes, homemade specialties and authentic ethnic food.
First, we take advantage of the fact that most cooking can be easily increased for far less effort than actually making the same food another time. Second, by sharing our delicious efforts we remove the problem of perpetual leftovers and/or unfortunate waste.
For example: 
I can make a cheesecake as the urge strikes, or I can make 4 cheesecakes for a little extra time and cost.

Problem is, as much as I’d like to, I can’t eat a whole cheesecake, let alone four.
So, I tell the group about my four cheesecakes, when they’re available, how long they will keep and other details I consider relevant. If I get lucky, I’ll end up with only half a cheesecake, and several other passion-crafted foods in exchange."

Cool beans, right? I get emails every so often (multiple times a day to every few days) from people announcing some delicious something or another that they want to share and trade. I have definitely been enjoying observing from a far but someone offered up something I just could not pass up: a kombucha scoby! A scoby (symbiotic culture of bacteria and yeast) is also known as a kombucha culture, a mother, or a mushroom. I will talk about this more extensively in a later post, I'm sure.

Anyways, I immediately emailed back this woman and in return I have made her a "grain and vegetable" dish. I hope she enjoys it! (This one's for you, Emily!)

Zesty Quinoa with Broccoli and Almonds
Adapted from Whole Foods Market.

1/2 c sundried tomatoes (1)
1.5 c vegetable broth water and 1.5 T soy sauce, divided
1 red onion, finely chopped
3 cloves garlic, minced (2)
3/4 cup dry white wine
1/4 cup lemon juice
1 c uncooked quinoa (1)
2 c small broccoli florets (3)
1/2 c almonds, toasted and chopped (1)

Soak sundried tomatoes in hot water for 15 minutes, drain and chop.
Bring 1/2 c water and 1/2 T soy sauce to a simmer in a medium pot.
Add onion and garlic and cook for 5 minutes.
Add sundried tomatoes, 1 c water and 1 T soy sauce, wine and lemon juice and bring to a boil.
Stir in quinoa, reduce heat to a simmer, cover and cook for 20 minutes. 

Place broccoli florets on top of quinoa, cover and simmer for 10 minutes.*
Remove from heat and gently toss with almonds to combine.

*I used broccoli that I froze in September so instead of this step, I steamed my frozen block of broccoli until thawed and cooked through. Then I just mixed the broccoli in along with the almonds.

(1) Bulk section of the People's Food Co-op
(2) Grown in Michigan but bought through the People's Food Co-op
(3) Bought this summer at the Ann Arbor farmers' market and frozen! I don't remember the exact farm though...

1 comment:

  1. Yeah! Kombucha. Ill trade you something for it some Scoby