So this is how I ended up with my “Accidental Arizona Salsa” dinner.
1/2 cup quinoa
1 cup chicken stock
a dash of Mrs Dash
Cook this in a rice cooker or a small pan (rinse the quinoa first if you don’t have the pre-washed version)
A dozen (or so) small yellow potatoes
Preheat oven to 350 degrees F.
Wash skins, pat dry, then lay out on cookie sheet. Spray lightly with cooking spray.
Roast for about 10-15 minutes.
3 cups corn (I used frozen that had been half-thawed)
Teaspoon of minced garlic
1/4 teaspoon of fresh sliced ginger
1 zucchini (sliced & roughly chopped)
1 cup mushrooms (I used 1/2 white and 1/2 baby bella)
4 sweet campari tomatoes, cored and roughly chopped
salt & pepper
Season All
Olive Oil
Warm some olive oil in a dutch oven on the stove
Saute the corn in the oil for several minutes, stirring occasionally.
Add garlic and ginger, stirring occasionally.
After several minutes, add zucchini to corn, stirring occasionally.
Add the roasted potatoes, stirring occasionally
Add more olive oil as needed (but not too much)
Add cooked quinoa and a dash more chicken stock (as needed)
It’s important to not allow this to burn!
Add mushrooms and a little more stock
Add salt & pepper
Continue stirring occasionally and letting the flavors meld
Add tomatoes after mushrooms have sufficiently started to turn
Cook for a few more minutes, still stirring occasionally
Add a dash of Season All to taste
Take off heat and allow to cool a bit. Then serve up and watch the smiles.
SOOOOOO GOOOOD. Especially with crescent rolls on the side.
