Tuesday, October 18, 2016
1 large carrot, chopped bite-sized
1 lb Roma tomatoes, large diced
*8 oz fresh spinach, chopped
1 clove garlic, minced
*1/2 C diced onion
1/2 C diced celery
2 C low-salt vegetable broth
1 Tb butter (or olive oil for vegan)
1 Tb cornstarch
3/4 C dry quinoa
salt and pepper to taste
Feta cheese for garnish
1. Sautée the onion, celery, and garlic in the butter in a large saucepan until soft. Add 1 C broth, eggplant, carrot, and tomato. Bring to a boil, lower heat to a simmer, cover, and cook until soft. about 20 minutes, stirring occasionally to prevent scorching and to make sure everything makes it into the broth at some point.
3. When the quinoa is almost done and the vegetables have cooked down, add cornstarch slurry to the veggie pot. Stir in and cook until the broth has thickened. Stir in spinach, taste, and adjust seasonings.
4. Serve ragout in a ring of quinoa, then lightly sprinkle with feta cheese.
Difficulty rating π