It is time again for Megan's Challenge, our optional Tyler Florence Fridays recipe of the month, and I really, really pushed this one until the very end. This bowl is sitting on my counter right now, I haven't eaten it yet, just tasted.
I like quinoa but don't make it often as I'm the only one in the house who will eat it. So I was interested when I read Megan's selection for the month, but admit, I automatically decided I was removing the olives. I don't like olives. Or currents. Everything else I left the same, except I garnished with green onions (I didn't have any red on hand) instead of mint.
And I'm going to make one more change to it - I'm going to add in some crumpled feta cheese. My one taste found it needed something salty to replace the olives and to give it some umph and feta it will be.
I'm eating this for lunch today, which isn't that far away now, so I think I'll go add the feta in now, to give things time to mingle and meld together.
Btw, don't forget your congrats to Beth, last week's "winner" post, with her Roasted Tomatillo Salsa, who is featured on Tyler's blog.
2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced (I didn't have any, used green onions, scallions, instead)
1/2 cup black olives, pitted (left these out)
1/4 cup currants (left these out)
Fresh mint leaves, for garnish(I used more green onion)
In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.