Ingredients
1 cup quinoa
1/2 tsp salt
2 tbsp olive oil
1 small red onion, chopped
2 clove(s) garlic, minced
1 medium (about 2 cups) zucchini, chopped
3 (about 1 1/2 cups) carrots, peeled and chopped
2 tsp fresh thyme or oregano (optional)
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1 tbsp chopped fresh chives
Method:
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes.
Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using), and red pepper flakes. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes.
Season with 1/4 tsp each salt and black pepper. In a large bowl, mix together quinoa, vegetables, and fresh chives, and serve.
Ingredients:
2 tablespoons olive oil
1/4 eggplant, sliced
1/4 red bell pepper, julienned
1/4 zucchini, sliced
Gluten-free focaccia
1/4 cup whole mozzarella (not shredded)
1 sprig fresh basil leaves
1/4 tomato
1 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Cooking spray
Method:
In pan with olive oil, cook eggplant, peppers and zucchini over medium heat. Once tender, set aside.
Split focaccia in half lengthwise. Layer sandwich with cheese, sautéed vegetables, tomato and basil. Sprinkle with balsamic vinegar, salt and pepper, and top with second half of focaccia.
Press and grill in non-stick pan coated with cooking spray, cooking 3-4 minutes per side.
Ingredients:
2 teaspoons olive oil, divided
1 slice red onion
2 slices sourdough bread
2 slices fresh mozzarella
1/2 cup spinach
2 tomato slices
1 tablespoon pesto
2 tablespoons hummus
Black pepper to taste
Method:
Heat a skillet over medium heat. Add 1 teaspoon oil and sauté onion slice 3-4 minutes, until translucent. Set aside.
Brush one side of each slice of bread with remaining olive oil. Place one slice of bread, oiled side down, on a work surface. Layer cheese, spinach, tomato, pesto, hummus and sautéed onions onto bread. Top with second slice of bread, oiled side out.
Using the same skillet, cook sandwich over medium heat until toasted, about 3-4 minutes per side. As you cook, lightly press down on sandwich.
