Mendocino County Recipe
Make Mendocino County Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Vegetable Medley
Toppings
Method
Cooking Quinoa
- 1
Prepare Quinoa
Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
- 2
Simmer
Once boiling, 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. Remove from heat and let it sit covered for another 5 minutes.
- 3
Fluff Quinoa
After sitting, use a fork to fluff the quinoa and set it aside.
Preparing the Vegetable Medley
- 4
Chop Vegetables
Dice the red bell pepper, zucchini, and yellow squash into bite-sized pieces. Halve the cherry tomatoes.
- 5
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant.
- 6
Cook the Medley
Add the chopped vegetables (red bell pepper, zucchini, yellow squash, and cherry tomatoes) to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.
- 7
Add Basil
Chop the fresh basil and stir it into the sautéed vegetables just before removing from heat.
Assembly
- 8
Combine Ingredients
In a large bowl, combine the fluffed quinoa and the sautéed vegetable medley. Mix gently to combine.
- 9
Top with Feta and Pine Nuts
Sprinkle the dish with 1 cup of crumbled feta cheese and 1/2 cup of toasted pine nuts.
