After a nearly three week hiatus, I am back! A few things have changed – I am married, glowing from the honeymoon, and inspired by Mediterranean dishes more than ever after sailing around Sardinia and Corsica.
Our return to reality was rocky (Literally! Living on a 48 foot sailboat gives you sea legs very quickly!), but it is great to be home. Our garden is exploding with fresh produce, and after sitting around all morning thinking of other things to do rather than tackling changing my name, I decided I would create a scrumptious dish for lunch. Best part was, everything was either in the garden or pantry, so no trip to the supermarket!
1 cup quinoa
1 Tbsp. olive oil
1 small eggplant – chopped
1 small tomato – chopped
2 Italian roaster peppers – chopped
1 small onion – chopped
3 cloves garlic – minced
10 leaves basil – chopped
1 1/2 cups chicken broth
Pepper to taste
1. In a medium sized pot over medium high heat, sauté onions and garlic in olive oil until fragrant.
2. Add eggplant, tomato, peppers, and basil and sauté for 5 minutes stirring occasionally.
3. Add chicken broth (note: 1 cup of quinoa needs 2 cups of liquid. If the vegetables did not produce any while cooking, add extra chicken broth) and quinoa. Lower heat to a simmer, stir, and cover to cook for 15 minutes or until quinoa is done.
4. Serve right away or chilled.