Sometimes my best dinners are made by Barbara rather than me. Tonight was a great example. She designed and executed a dish with quinoa and sauteed vegetables that tasted marvelous and met the needs of my recent intestinal challenges beautifully.
- scallions – white part
- pine nuts
- spices, herbs – rosemary, dried lemon, Maras pepper, rosemary
- Vincotto – cooked must of Negroamaro and Malvasia grapes
- salt and pepper
Vegetables were diced, chopped or sliced as desired. Then sauteed in olive oil. Boil the quinoa until tender. Add to vegetables, along with pine nuts, herbs, spices, Vincotto, salt and pepper, and saute until flavors blend. Put on the plate, drizzle a little more Vincotto and salt and pepper. Serve with this delicious Syrah from El Dorado county in California — a 2009 Edmunds St. John Wylie Vineyard.