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