Giada's Feel Good Food (18 page)

In a large saucepan or a high-sided skillet, heat 2 tablespoons of the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt, and pepper. Cook until the bell pepper is tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes.

Pour in the wine and cook until all of the liquid has evaporated, about 2 minutes. Pour in the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Remove from the heat, cover, and let sit for 10 minutes.

Stir the cucumber, arugula, mint, lemon zest, and almonds into the quinoa and serve.

I first developed this recipe as a gluten-free Thanksgiving stuffing and it ended up being something I loved so much I didn't want to save it for just once a year. Now I make it all the time for lunch. The different textures and nutty flavors of brown rice and wild rice complement each other so well. This dish is great warm or at room temperature!
serves 6

for the rice:
In a heavy saucepan or Dutch oven, bring the broth, ¼ cup water, and the thyme to a boil over medium-high heat. Add the brown rice and wild rice. Cover the saucepan, lower the heat, and simmer until the rice is tender but still chewy, about 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.

for the vegetables:
Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the onions and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cook, stirring occasionally, until light golden, about 5 minutes. Add the mushrooms, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining ½ teaspoon salt and ⅛ teaspoon pepper. Cook until the vegetables are tender, about 5 minutes.

Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

One of the ways I enhance flavor in food without adding salt and fat is with fresh herbs. This recipe has a ton of them! Not only do they add amazing flavor, they also lend their beautiful color here: The white flecks of quinoa mingle with bits of green herbs and the pretty pink of salmon.
serves 4

for the quinoa:
In a medium saucepan, bring the chicken broth and quinoa to a boil over medium-high heat. Reduce the heat so that the broth simmers, cover the pan, and cook until all the liquid is absorbed, 12 to 15 minutes. Transfer the quinoa to a large bowl.

for the dressing:
Meanwhile, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt, and pepper.

Pour the dressing over the quinoa and toss with the salmon until all of the ingredients are coated.

Beets are one of my favorites because they're sweet but still good for you. The combo of beets and goat cheese is classic California. I like to add green beans to the mix for texture, along with arugula for a little kick. The dressing relies on cider vinegar for a tart sweetness that complements the beets.
serves 4