Tastes so nice, I made it twice.
I know I just made this dish a couple of weeks ago, but it's so simple and tasty that it was perfect for a lazy Sunday dinner. All it takes is one pot and one pan. In the pot, cook the quinoa in chicken broth. And in the pan, sauté your veggies with a couple of cloves of garlic (minced) and some extra virgin olive oil. Toss some chopped scallions and Italian parsley in at the end. Combine the cooked quinoa with the vegetables. Mix it all up, and you're done! Easy. Flavorful. Filling.
But there was another reason why I made it... I wanted to take a better photo. When I made this two weeks ago, I used red beets, which stained the quinoa. Yeah, it was still delicious, but I didn't like the color of the dish. Also, I'm reading this great book called Plate to Pixel: Digital Food Photography & Styling by Helene Dujardin, which was part of the motivation behind today's do-over. (I started the book a couple of days ago, and already I've learned a couple of lessons that have helped me improve my plating skills.)
So as I work my way through the book, there will probably be many do-overs over the next few months. Of course I'll take any excuse to cook and eat. Even if it's simply to get a better photograph.