RECIPE. Aug 20, 2010

Vegetable Potato Quinoa Pride

I’m proud of this post. So proud in fact, I want to brag about how proud I am in the first line. This post exemplifies everything I wanted for this blog as I began to switch gears a few months ago. It is local, seasonal, inexpensive, quick and tastes wonderful. It also happens to pack a protein bonus. It can easily be modified for those who are vegan or vegetarian. If you can’t tell, I think I might have a love affair with this post and it might last a while. It has been my intention to post recipes from my weekly share at the garden collective I belong to in the neighborhood. The season, however, has not been kind or cooperative until now.

The low and wet temperatures in the early part of the summer meant we have had a very late harvest and it has been something several farmers in the area have been battling. We have also been battling strange cabbage disease, moths, slugs and crows. Recently, we discovered moles in one of our gardens. As a collective we have made a commitment to being sustainable and this includes thinking of very creative solutions for these problems. A post about these issues and our solutions will be posted soon, until then, you get to enjoy the bounty of our hard work in my posts.

We are finally getting a good variety and amount of shares that I am getting to play with in my kitchen. I cannot begin to tell you how much I enjoy slicing a zucchini that I grew with my own hands or frying a potato I pulled out of the ground earlier that day. It is one of the most fulfilling experiences I have had a cook. Planting a seed, watching it grow, pulling the vegetable, preparing it and consuming it into my body. I cherish each phase, each part of the process with such gratitude.

Even if you do not have your own garden, take a moment as you chop or slice or saute to remember who grew your food, where it came from and how it will nourish your body. Connect to the moment and the food you are preparing while you try this recipe, you will feel differently when you sit down to eat it.

If you would like a 101 on cooking quinoa you can click here. Place 1-2 Tbsp oil in frying pan. Place cubed potatoes in pan and sprinkle with salt, pepper and other favorite seasonings. When potatoes begin to soften (about 5-8 min) throw in chopped zucchini.

Fry for another 3-5 minutes until zucchini begins to soften, then throw in diced garlic and bratwurst and fry another 2-3 minutes.

Remove pan from heat, add cooked quinoa, peas and mustard. Stir until blended. Season with salt and pepper or other favorite seasonings to taste.