I have a habit of taking whatever vegetables I can find and throwing them in a pot. When I write up my weekly meal plan it will say things like “Wednesday Meal: Pot.” This means I will follow a basic formula of a starch, a bean, and several different colored vegetables. Last week I made a broccoli pot. These are wonderful for several reasons. First, they lend themselves to whatever is in season. Nothing is in season in February, so I look for what looks good at the store. Second, I always have leftovers to take for lunch.
For this pot, you need:
3 broccoli heads chopped
1 yellow pepper, diced
1 orange pepper, diced
1 cup sliced mushrooms
1 medium onion, diced
1 TBS minced garlic
2 TBS water
1 4oz can hatch green chilies
1 can kidney beans
1 1/2 cups uncooked quinoa
1 TBS Braggs liquid amino acids
1/2 tsp ground black pepper
1/4 cup sun dried tomatoes, diced
- Cook quinoa according to package directions
- Drain and rinse beans
- Sauté onion and garlic in water until soft, about 2 or 3 minutes and add other vegetables, continue to cook
- Microwave sun dried tomatoes in a little water to rehydrate for at least a minute. Drier tomatoes will need more time. Add to vegetables
- Add spices and chilies to vegetables and continue to cook until broccoli is desired softness (check with a fork)
- Add cooked quinoa and beans and let beans heat up. Serve hot.
Ta da! Your first “pot” with hopefully more to come. I will post others as I make them and write down all the proportions.