Brocolli Raab with Quinoa and glazed carrots
Ingredients
1 cup quinoa
1/2 lb raab, roughly chopped
2 tblsp olive oil
1 1/2 tblsp balsamic vinegar
1 small onion. chopped
1 carrot, diced
2 cloves garlic, minced
lemon juice from 1/2 lemon
Cooking Directions
Cook quinoa ( or choice of pasta or rice) according to package directions
In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the raab and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all the ingredients together. Serve and enjoy!
1 Comments »
Denver Chef said,
Very nice dish that features a nice subtle melding of flavors. Excellent accompaniment to fish. I used the sweet vermouth and cider vinegar version and it worked nicely. Also loved the ease and speed of preparation. The sauce also worked well on the fish when I tried a little left over on a bite! Sunny Gardens
