Fennel & Mushroom Quinoa

Happy Easter!

Yeah, I know this dish isn't really Easter-related, but it's the thought that counts right? I never got around to making the Easter cupcakes that I planned. I ran out of time and egg whites--after having them for breakfast everyday how wouldn't I.

Anyways, I decided I am definitely staying in Boston for a part of the summer (May & June) and I am very excited. Early morning runs followed by tanning reading sessions on my roof deck? I think so. I'll be taking classes too though, so it's not all fun and games. Although really, it kind of is--summer college students can vouch for it. Plus, given the four--yes four-- months of vacation that I have, why not spend a couple of months in one of my favorite cities?

Here is another quinoa dish that I can across and I immediately bookmarked. It easy and delicious. I'm bias because it has some of my favorite ingredients (mushrooms and fennel), but it is quite tasty. And healthy too, so eat up. Enjoy!

Fennel Mushroom Quinoa (adapted from Weight Watchers)
Active time: 15 minutes. Total time: 25 minutes.
Makes about 4 servings

• 1 1/2 teaspoons olive oil
• 1 cup leeks, sliced into 1-inch rings
• 1 fennel bulb, chopped into 1-inch pieces
• 1 1/2 cup sliced Shiitake mushrooms
• 1 teaspoon soy sauce
• 1/2 cup uncooked quinoa
• 1 cup chicken broth
• Salt and pepper

1. Heat olive oil in a large skillet over medium high heat. When about to simmer, add leeks and fennel and reduce heat to medium. Cook for about 10 minutes, or until beginning to soften. Add mushrooms to pan and cook for another ten minutes. Season with salt and pepper. Remove from heat until quinoa is ready.
2. Meanwhile, rinse quinoa in cold water 3 times and drain well. Place quinoa and chicken broth in a saucepan and bring to a boil. Reduce heat to low and simmer covered for about 10 minutes, or until liquid is absorbed. Remove from heat and fluff using a fork; season with salt and pepper.
3. Add quinoa and soy sauce to vegetables and stir over low heat for 1 minute. 

Quick & Easy Breakfast: Frittata

So I woke up this morning feeling rested. Yesterday I felt like I was going to get sick, but this morning it seemed like it might have all been a tease. Turns out I was wrong. Very wrong.

All I want to do is lie in bed and watch TV, read do nothing. Yet I have to study. I have a midterm on Tuesday and a couple of things due before Spring Break--about which I will blog in a future post.

Anyways, it's time to take a break and what better way than to blog about my breakfast from when I was feeling fine. Oh and after this short post, I am putting my pajamas on and (hopefully) crawling into bed.

But before that let me tell you what a big fan I'm of frittatas. They're super easy and quick to make. Also, you can basically add any veggie or herb and play around with the taste; add some cheese and it becomes a heavenly dish. Enjoy!

Bell Pepper & Leek Frittata (adapted from Epicurious)
Makes 4.
Active time: 10 minutes. Total time: 25 minutes.

• 2 tablespoons olive oil
• 1 cup sliced bell peppers
• 1/4 cup sliced leek
• 4 whole eggs
• 4 egg whites
• 1/2 grated swiss cheese
• 2 tablespoons chopped cilantro + more for garnish
• Salt and pepper

1. Preheat oven to 425 F. Spray 4 small cooking dishes or ramekins with cooking spray. 
2. In a large saucepan, heat oil over medium high heat. Add peppers and leeks and sauteed until slightly browned, about 5 minutes. Remove from heat.
3. In a large bowl, whisk eggs and whites together. Stir cheese, cilantro and pepper/leeks and mix well. Season with salt and pepper.
4. Divide into prepared baking dishes and bake until center is firm, about 15 minutes. Serve immediately