The combination of rain and sun has resulted in a glorious garden, which is resulting in a large amount of delicious produce and with that meals filled with vegetables. Thanks to some coworkers I’ve had a steady supply of beets and swiss chard, and thanks to my garden I now have large amounts of tomatoes and carrots – a vegetarian paradise! When it came time to cook everything I relied on the Top Chef motto of “what grows together, goes together” and combined anything and everything to see what would happen. At the end of the week I had a little bit of everything but with the exception of the tomatoes I didn’t have enough of any of thing to make it a feature. So everything got tossed together with some quinoa in the ultimate tribute to summer vegetables.
2 tbsp extra virgin olive oil
3 garlic cloves
1 cup red onion, diced
1/4 tsp cumin
1/2 tsp cayenne powder
1/2 tbsp chili powder
1 cup fresh corn
1/2 cup beets, cubed
2 cups garbanzo beans, presoaked and well washed
1 1/2 cups swiss chard, loosely torn
1 cup quinoa
2 cups vegetable stock
- Heat the olive oil in a large stock pan over medium heat. Add the garlic and onion and cook for 7 minutes before adding the spices and cooking for an additional minute, stirring well.
- Add the corn and beets and cook for an additional 5 minutes before adding the beans and swiss chard. Cook until the chard has mostly wilted, about 6 minutes, then add the quinoa and vegetable stock. Turn heat to high and bring to a boil, then cover, turn heat to low, and allow to simmer for 20 minutes. Fluff the quinoa and serve!
I topped mine with some greek yogurt for dinner and had it “naked” for lunch the next day and both ways were amazing. This is one of those dishes that is guilt free, even if seconds are involved!