Easter Leftover Bowl: Ham, Quinoa and Steamed Veggies
I hope everyone had a lovely Easter long weekend with their loved ones! My favourite kind of weekends are ones in which everyone is together while not much is accomplished but lots of excellent food is eaten.
I made the most decadent and most simple dessert for Easter Sunday, which I found on How Sweet Eats titled: Chocolate Peanut Butter Peeps Skillet S'mores. Um, yes please! Instead of peanut butter, I used WOW Butter, making this a very easy recipe to substitute to make allergy friendly.
And the best part? Everyone just scoops out the gooey chocolatey marshmallow goodness with graham crackers. It's a lazy s'more, or an avant-garde, abstract, open face s'more sort of idea. No matter what you call it, it's delicious.
Then there is the Easter Monday stretchy pants and self-loathing and holy-smokes-what-am-I-going-to-do-with-all-this-ham sort of feeling. When I'm out of ideas for dinner, one of my favourite things to do is cook something that can be combined into one bowl. It's also a great way to use up whatever bits and bobs of produce are in the fridge. Seeing as this is a post-Easter meal, it's got to be something a little lighter than all the food consumed over the weekend. For this recipe, you'll need:
- as much leftover ham as you'd like, cut into small chunks
- 1 cup quinoa
- 1 cup chicken broth (optional)
- 1 pepper
- 2 carrots
- 1 head broccoli
- 2 mushrooms
- handful spinach
- 2 cloves garlic
- coconut oil for pan
- salt and pepper to taste
1. Place one cup of quinoa in a pot with one cup of water and one cup of low-sodium chicken broth (or two cups of water) and heat until the water is boiling. Once boiled, turn the heat to low and simmer for 15-20 minutes.
2. Meanwhile, chop vegetables and garlic to your desired size.
3. In a large pan over medium heat, pan fry the garlic in coconut oil until it has browned.
4. Add the chopped vegetables to the pan of garlic and stir fairly consistently so they won't burn on the hot pan. If you find the pan is getting too hot and the veggies are sticking to the bottom, add about a tablespoonful of water to the pan and stir it well while it is steaming. Add salt and pepper while the veggies are cooking.
5. Once the water and broth have fully cooked out of the pot of quinoa, fluff with a fork.
6. When the vegetables have reached your desired doneness, add the ham and quinoa into the pan and turn the heat to low. Add more salt and pepper if desired.
Boom, dinner. All in about 30 minutes using ingredients you already have.
I left the veggies a little bit crunchy so there would be a difference in textures from the quinoa and the ham. Along with the flavours of whatever vegetables you decide to use, the chicken broth in the quinoa and sweetness of the ham combine so nicely, and the heaviness of the ham is instantly lightened with the fresh and light tastes of the other ingredients.
And lets not forget dessert! I know we're all back on our diets and gym routines, but it's very hard to say no to vanilla ice cream with crushed mini eggs on top.
What are your favourite one pot dinners? Do you like to use up leftovers or create something entirely new?