Rotating Seasonal Plating Recipe
Make Rotating Seasonal Plating Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Seasonal Vegetables
Garnish
Method
Cooking Quinoa
Rinse Quinoa
Rinse 1 cup of quinoa under cold running water in a fine-mesh strainer to remove any bitterness.
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Preparing Vegetables
Chop Vegetables
While the quinoa is cooking, chop the asparagus, bell pepper, and zucchini into bite-sized pieces. Halve the cherry tomatoes.
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped asparagus, bell pepper, and zucchini, and sauté for about 5 minutes, until the vegetables start to soften.
Add Spinach and Tomatoes
Add the spinach and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
Plating and Garnishing
Combine and Serve
In a large serving bowl, combine the cooked quinoa with the sautéed vegetables. Toss gently to mix.
Add Feta and Basil
Top the quinoa and vegetable mixture with crumbled feta cheese and fresh basil leaves.
Finish with Lemon Juice
Drizzle with 2 tablespoons of lemon juice for brightness and serve warm.