Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [48]
Add the cooked quinoa and the tamari to the vegetables and cook, stirring, until heated through, about 2 minutes. Whisk the eggs, salt and crushed red pepper until blended. Push the quinoa to the sides of the pan, making a space in the center. Pour in the eggs and cook, without stirring, over medium-high heat until set, about 30 seconds. Reduce the heat to medium and cook, gently stirring with a rubber spatula to distribute fluffy clumps of cooked egg throughout the quinoa mixture, about 30 seconds.
Top with the basil and almonds and serve with more tamari on the side.
Substitutions
If red quinoa is not available, substitute regular quinoa.
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Make a Meal
Serve with Pan-Blistered Mini Bell Peppers ([>]) or Oven-Roasted Stuffed Portobello Mushrooms ([>]).
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SHORTCUT CORN RISOTTO WITH SUMMER "SUCCOTASH"
Shortcut Corn Risotto with Summer "Succotash" ([>])
Come summer, I celebrate fresh corn, sweet juicy tomatoes and tender green beans with a vegetable medley I call summer "succotash." It's pretty and tasty, and a big bowl of it can make a meal. I also love it served over a creamy risotto that needs little or no stirring. Look for a mild goat's-milk feta from France for this recipe, as other feta may be a bit too sharp for the delicate summer vegetables. If unavailable, substitute a crumbly fresh goat cheese.
Cook Time: 25 minutes
Serves: 4
3 tablespoons extra-virgin olive oil
1 cup chopped red onion
1½ cups Arborio or other medium-grain white rice
½ cup dry white wine
Coarse salt
3 cups fresh corn kernels (from 6 ears) or canned or frozen corn
5 ounces creamy, mild goat's-milk feta cheese or fresh goat cheese, crumbled (about 1 cup)
1 cup diagonally sliced (¼ inch) green beans (about 5 ounces)
1 garlic clove, grated
2 cups diced (½ inch) tomatoes (about 12 ounces)
¼ cup loosely packed torn fresh basil leaves
Freshly ground black pepper
Heat 1 tablespoon of the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add ½ cup of the onion and cook, stirring, over medium-low heat until tender, about 5 minutes. Add the rice and stir until coated with the oil. Add 2½ cups water, the wine and 1 teaspoon salt. Bring to a boil, stirring once. Cook, covered, over low heat, stirring once or twice, until the rice is creamy and tender, 12 to 15 minutes. Stir in 1 cup of the corn and cook, stirring, for 2 minutes. Fold in ½ cup of the cheese.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the remaining ½ cup onion and cook, stirring, until tender, about 5 minutes. Add the remaining 2 cups corn, the green beans and garlic and cook, stir ring, until the beans are crisp-tender, about 5 minutes. Add the tomatoes, basil, a pinch of salt and a generous grinding of black pepper.
To serve, spoon the risotto into four shallow bowls. Top with the succotash and sprinkle with the remaining ½ cup cheese.
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Make a Meal
Serve with a mixed green salad with slices of ripe melon and perhaps a fresh fig, if available. Serve Quick Melted Comté Cheese Crisps ([>]) on the side.
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VEGETABLE PAELLA Vegan
Vegetable Paella ([>])
The most important step in making paella is the slow cooking of the onion, tomato, garlic and seasonings in oil. This is called the sofrito and is essential for flavor. The dish is sometimes seasoned with saffron, but in this version, I use a delicious smoked paprika called Pimentón de la Vera. The preferred rice for paella is medium-grain sticky rice with a firm core. Imported Spanish varieties include Bomba, Calasparra and Valencia, but you can substitute more widely available Arborio or any other medium-grain white rice. Cook the rice uncovered and do not stir the paella while it is cooking. The grains will absorb