Quinoa and corn medley – a successful disaster!
Today was my first attempt at cooking a recipe from The Vegan Table by Colleen Patrick-Goudreau. And I guess you can tell from the heading that it didn’t exactly go as planned…
The Quinoa and Corn Medley sounded like a fairly easy way to kick off my exploration of The Vegan Table. It’s from Chapter 4 – Let’s Celebrate: Menus for special occasions, and the gist of the recipe is:
• Cook quinoa in water or vegetable stock (I used half and half to keep some flavour but minimise the salt levels).
• Separately sauté, in water instead of oil, bell pepper (aka capsicum to me!), corn kernels, garlic, and scallions (which I would call spring onions).
• Mix everything together with parsley and lemon juice. (Plus salt, pepper and olive oil for drizzling, but I omitted these.)
I’d never actually sautéed in water before but didn’t expect it to be hard. Unfortunately, I managed to mess up by taking too long to chop the spring onions instead of keeping the mix moving in the pan, resulting in:
Oops!
Luckily, I was able to just dump everything that wasn’t caked on the base into another pan, add some more water, and continue, so it wasn’t irrecoverable. And after soaking for a while the original pan wasn’t even terribly hard to clean – perhaps because of the lack of oil?
The other hiccup with the recipe is that it called for the quinoa to be cooked without a lid, while I am used to covering it with a lid at the ‘reduce to a simmer’ stage. When cooking this recipe in future I will return to using a lid, because the quinoa took a lot longer than the recipe’s stated time to cook without it (and in the end I resorted to using a lid anyway to finish it off).
But… despite these issues, the final result was great! I steamed up some broccoli, which was one of the accompaniments mentioned in the serving suggestions, and the final dish – besides being super-healthy – was very nom-able! I’m looking forward to mastering that water-sautéing technique as we’ll definitely be putting this on the menu again soon. And leaving my burnt pan aside, it’s certainly a big tick to start off with for The Vegan Table.
Healthy, tasty, and colourful!
I’m taking part in October’s Vegan Month of Food, along with 700 other bloggers! Check out the blogroll for extensive inspiration!
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