BACK STORY:
I was looking for a quick stir fry to cook as one of my meals in Hawaii. (Who knew cauliflower would be so expensive?) I made this one up from scratch but it was delicious!
NOTES:
First I sauteed a yellow onion with a red bell pepper until the onion was carmelized and gooey. I made the cous cous in a separate pot while the veggies were cooking. Once the onions were mostly cooked through, I added cauliflower, then tomatoes after a few minutes to warm them up. I then tossed the whole sauce pan with the cous cous, topped with a drizzle more of olive oil, salt and pepper, and diced avocado. Delicious!
STARS:
4 out of 5. Easy and quick in a pinch. Also good to use up questionable vegetables.
RECIPE:
A few tablespoons oil
Onion, bell pepper, cauliflower, tomatoes, plus any other veggies to taste
Avocado
Salt and Pepper to taste
Quinoa
Cook quinoa according to directions in small pot. In separate deep-bottomed sauce pan, saute onion until partially carmelized, then add bell pepper. Blanche the cauliflower separately, then add to the sauce pan with onion and pepper, along with tomatoes. Cook thoroughly. Toss quinoa in pan to mix. Serve topped with drizzle of oil, salt and pepper, and avocado.
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