Quinoa With Vodka Tomato Sauce Food

ONE-POT ITALIAN QUINOA WITH TOMATOES & BASIL

Steps:

• Heat oil in a saucepan over medium heat. Add garlic, shallots and italian seasoning and sauté until fragrant, about 2 minutes.
• To the saucepan, add quinoa and tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
• Remove lid and stir in spinach, white beans, basil and nutritoinal yeast (if using). Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

SPANISH-STYLE QUINOA

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

QUINOA WITH VODKA TOMATO SAUCE

Steps:

• In a medium-sized pan, combine the quinoa with water. Bring to a boil, then lower the heat to a gentle simmer. Cook, uncovered, for about 20 minutes. Salt the water half-way through the cooking process (it will bring out the natural flavor of the quinoa) and keep stirring every now and then so that the quinoa does not stick to the bottom and sides of the pan. Stir to prevent the grains from sticking. You want to make sure the heat is on low. Cover and cook for another 15 minutes.
• This might take longer than the cooking instructions on the package but this way, the quinoa will be nice and tender. Fluff the quinoa with a fork. Let it cool completely. Set aside.
• Heat the olive oil in a large, heavy-bottom skillet. Sauté the onions in the oil over low heat for about 8-10 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown and the onions are tender. Season with salt. Leaving as much oil as possible in the skillet, transfer to a platter. Set aside.
• In the same pan, add poblano, red and yellow bell peppers. Sauté them for about 2 minutes, then add the quinoa and caramelized onions. Lower the heat to low. Add the vodka cream tomato sauce. Stir well. Finish with pine nuts. Garnish with flat-leaf parsley.
• Serve warm or at room temperature.

CAN OF TOMATO PASTE VODKA SAUCE

Steps:

• Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
• Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
• Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.