As many of you already know, I'm a big fan of the one pot dinner situation. After a long day with kiddies, cooking dinner, bath time, bedtime, and blogging, the last thing I want to do is a sink load of dishes!
So, I do my best to do it all in one pot: veggies, grains, beans (or tofu). I have glass jars out on a shelf in my kitchen filled with dried beans and grains and lots of times I figure out dinner by mixing and matching with whatever veggies I have in my fridge.
Last week I had a really yummy combination of quinoa and garbanzos that I made into a soup. It was surprisingly filling and totally delicious. Richie was home late, so it sat on the stove until he was ready for it and Avital, Bar, and I set up shop on the floor in front of the TV and picnic'ed dinner! All four of us loved it and it'll definitely become part of my go-to easy dinner options.
Here's how I did it:
- 2 tablespoons of olive oil (organic, first cold pressed)
- 3 leeks chopped
- 4 cloves of garlic
- 1 can of garbanzo beans, drained and rinsed (you can cook these from dry, but it takes away the quick and easy part of this recipe)
- 1 carton of Vegetable stock
- 1 cup of quinoa
- 1 large sweet potato chopped (bite sized pieces)
- Saute the leeks and garlic in the olive oil until soft.
- Add the sweet potatoes, stock, beans, and quinoa.
- Mix and bring to a boil.
- Lower to a simmer and cook for 20-45 minutes.
- Serve with a green salad and some garlic bread if you like. It was enough on it's own for us though;)