A side dish (or light dinner) done in 30 minutes or less? Yes, way. Use your rice cooker, pressure cooker or even a Dutch oven on the stovetop. Use our simple tips to create an easy meal, and then play around with different ingredients time and time again.
1 cup quinoa
2 cups vegetable stock
3 cloves garlic, sliced thinly
¼ red onion, sliced into slivers
2 carrots, peeled and sliced into ¼ inch rounds on the bias
2 tsp olive oil
2 Tbsp za’atar seasoning or Cajun seasoning
3 Tbsp apple cider vinegar
1 Tbsp honey
1 tsp salt
1 small bunch kale, de-stemmed and chopped
1 bag bok choy, rinsed and sliced into ribbons
Combine quinoa (or any grain you choose) in a rice cooker or on the stove top and add stock. Bring to a boil, reduce to a simmer and cook covered until grains are done and water has been absorbed. You want your grains with a bite so don’t overcook them until they become mushy. Err on the side of “less done”.
While grains are cooking, prep your other ingredients.
Halfway through cooking (about 10-12 minutes in), add the garlic, onion and carrot. Mix quickly to combine, replace lid and continue cooking. Once cooking is done, remove lid quickly, add the olive oil, za’atar seasoning, vinegar, honey, and salt, stir quickly to combine without losing too much heat.
Place kale on top and close lid to retain heat. Allow kale to steam gently for 10 minutes.
Open top, stir to combine everything, taste, adjust seasonings, and serve hot or cold!