Summer Greens and Grains Hodegpodge

Oh summer, the time when the Toronto farmer’s markets fill with the most amazing selection of fresh veggies and fruits!

I uh, may have gone a little overboard last week.

The thing about buying tons and tons of veggies is that I always struggle with making quick weeknight dinners with them. There are lots of elaborate things I love to do with veggies, but sometimes I just need something that’s quick, yummy and doesn’t require me to dirty all the dishes.

Luckily, after all my success with my favourite quinoa salad, I’ve been cooking a lot more with grains. On their own, they can be a touch boring, but cooked in broth (or with Better Than Bouillon) and topped with roasted or sauted veggies, they are delicious.

In fact, judging from my instagram, this is probably one of my frequent meals!

grains and veggies IMG_4750 grains and veggies grains and veggies

(clockwise from top left: quinoa with peas, farro with peas and a side of garlicky tofu, farro mixed with roasted brussels sprouts, quinoa with peas and basil with a side of Smitten Kitchen’s zucchini parmesan crisps)

grains and veggies
grains and veggies
See, one pot, one pan. I can deal with those levels of dish dirtying.

grains and veggies
I definitely added some parmesan to this before I ate it, but if you want it to be vegan you can totally skip it!

Grains and Greens Hodgepodge

For the grain mixture:

  • 1 cup of grains of your choice (farro, bulgar, quinoa – for this one I used quinoa)
  • approximately 2 cups of water (this will depend on the grain – check the package directions)
  • 1 tsp Better Than Bouillon (or 1/2 standard bouillon cube)
  • pinch of salt
  • (optional) 1 cup fresh or frozen peas
  • (optional) 1/2 cup grated parmesan

For the vegetables:

  • variety of greens/veggies (this time I used a handful of asparagus, some broccolini and some green onions, but other yummy combos are sautéed garlicky kale, roasted brussels sprouts, or roasted cheery tomatoes and fresh chiffoned basil)
  • 1 tbsp oil
  • 2 cloves garlic, minced

First, start cooking your grain according to package directions. For the quinoa, once the water was boiling I added the bouillon and 1/2 tsp salt to the water, then added the quinoa.

While your grains are cooking, chop your veggies into similar sized pieces so they’ll cook more evenly. For this one I sliced the asparagus and broccolini into 1 inch lengths, and added them to a frying pan over medium heat with the oil and garlic. Then I sliced the green onions diagonally and set them aside to be added at the very end of cooking. Saute the vegetables until they’ve softened and started to brown.

When there are three minutes left in the grain cooking time, add the peas and stir so they’ll cook evenly. Once the grains are finished cooking, add the parmesan and fluff with a fork. Serve by placing a bed of grains in the bowl, adding veggies and then some cheese to garnish. Enjoy!


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