Pretty successful dinner of steamed vegetables and quinoa, which I had never cooked or tasted before. I think I really like it though. And, what you don’t see, is the apple pie that followed (with gin + tonics, we’re classy like that).

Ingredients (for 2-3 large dinner servings):
-1 cup quinoa (I used tri-blend here)
-2 cups broth, or water
-1 tablespoon butter, or oil
-1 large carrot, or two medium, peeled and julienned
-1/2 crown to 1 crown of broccoli
-1 bunch spinach, washed and dried
-1 zucchini, or yellow squash, peeled and julienned
-one handful (10-15) cherry tomatoes
-vinegar (red wine or rice wine work here)
-red pepper flakes, to your liking
-two poached eggs
-finely diced scallions
-kosher salt

Steps:
1) Combine the quinoa and water (or broth) in a medium to large sized pot. Boil the quinoa for 10-13 minutes on medium, and try not to move it. After this is done, and the water has reduced significantly, turn off the heat and cover the pot for another 10 minutes until no liquid remains.

2) While the quinoa is cooking and resting, steam the carrot, broccoli, spinach, and zucchini (or yellow squash). I like to use the formula of 5-7 minutes for the vegetables, just so they get some color but are not too mushy. Season with salt, and put aside or if your quinoa is done now, combine the two, and mix in the vinegar and pepper flakes. Add the cherry tomatoes. Top off with poached egg.