In several locations in California (both Northern and Southern) there is a great vegan café called Café Gratitude. Its raw and cooked vegan and vegetarian items are thoughtfully prepared, and delicious. One item on the menu that Kathrin and I love is the vegetable grain bowl. This week we pay homage to that delicious dish with our own preparation – the Quick Quinoa and Vegetable bowl. This dish, while not quite a 15 minute “Dinner Winner”, deserves to be in that category for it’s simple preparation, easy adaptability, and delicious results.
I made this dish for Kathrin when I was visiting her a few weeks back. It was right in the middle of her very busy school parent duties, so I played the good friend and made her dinner. (Kathrin is usually the one making me dinner, so I probably owe her one or two.) We’d both been so busy that while a good meal was important, prep time was limited. So, I bought a bunch of vegetables (leeks, broccolini, carrots, kale, a pepper, and mushrooms), supplemented with a few things from her house (a half an onion, a tomato, some broth and lots of turmeric), and went to work.
Here’s how I made the meal simple: first I put a cup of quinoa in a pot with two cups of water and a pinch of salt and set it to boil. Then I chopped all of the vegetables, sautéed the leeks and onions with some salt and pepper, and then added all of the vegetables to the pan. I added two heaping tablespoons of turmeric and a cup of broth, and covered it, letting it cook on a low flame for 20 minutes. I stirred it every so often. When the quinoa was done, I split it between two bowls and ladled the soupy vegetable mix on top, and dinner was served. If keeping it simple makes your life more challenging, however, I’ve included a recipe with some tips and tricks for making sure your Quick Quinoa and Vegetable Bowl ala Café Gratitude is easy and delicious. Come and cook with us!