Quinoa Bowl with Veggies and Yuzu Vinaigrette

Quinoa is a "superfood", high in protein, fiber and minerals. It does not contain any gluten and it is not a cereal grain. Quinoa was an important grain for the Inca Empire, referred to by them as "the mother of all grains". It has been eaten for centuries in South America, but only became trendy and reached "superfood" status in the rest of the world a few years ago.

Quinoa is cooked in just 15 minutes. It has a subtle nutty taste that goes well with all kinds of ingredients. Make sure you rinse quinoa well before cooking to remove a bitter coating that grows with quinoa.

This quinoa bowl I made today is served warm with an olive oil and yuzu vinaigrette. It is really easy to make and you will have it ready in about 20-25 minutes. You can add a poached egg if you don't want to go completely vegan.

Yuzu is an aromatic citrus fruit originating in East Asia. Its flavor is tart and very refreshing, having elements of other citrus fruits like grapefruit and mandarin. You will not forget its flavor! Yuzu's juice and peel are widely used in Japanese cuisine, from cocktails to savory dishes and desserts.

Though really hard to find, fresh yuzu is available in season, from September into January, in specialty stores. Yuzu products can be found year round. I usually buy yuzu juice from amazon.com and keep it in the fridge for sauces and vinaigrettes. Yuzu marmalade is also great!

QUINOA BOWL WITH VEGGIES AND YUZU VINAIGRETTE

Serves 4

1 and 1/2 cup quinoa (rinsed)

1 and 1/2 cup water

3 tablespoons extra virgin olive oil

1lb cremini mushrooms (cleaned and sliced)

1/2 lb baby spinach

1 lb brocoletti (washed and thinly sliced)

For the vinaigrette:

1/3 cup extra virgin olive oil

2 tablespoons juzu juice

crushed red peppercorns

zest of one lemon

salt to taste

Start by cooking the quinoa: In a medium saucepan put the quinoa and water and bring to a boil; cover and simmer for 15 minutes; remove from heat and let stand for 5 minutes before uncovering. Fluff with a fork and reserve.

Stir fry the veggies: Heat a deep skillet or wok over medium-high heat and add 2 tablespoons of olive oil and mushrooms and cook until tender and slightly browned (about 2 and 1/2 minutes). Transfer mushrooms to a plate and reserve. Add one tablespoon of olive oil, spinach and brocoletti and cook over medium heat until tender (about 3 minutes). 

Transfer mushrooms and quinoa to the skillet and mix well with spinach and brocoletti.

Prepare the vinaigrette:Add olive oil, juzu juice, red peppercorns, lemon zest and salt to a small glass jar, cover with lid and shake vigorously. 

Add vinaigrette to quinoa and veggies away from heat and mix well. 

Serve warm and enjoy!

Close lid and shake well

Emulsified vinaigrette