Garden Quinoa Bowl, or How I Learned to Stop Worrying About Grocery Shopping

There's been a tidal wave of work to do at my office, keeping me at my desk well before the official start time of 8:30 am and well past the official quttin' time of 5:00 pm. I've been running so ragged trying to keep up with all the responsibilities I've been juggling, that I have neglected one very important task that I adore fulfilling: Grocery shopping.

My cupboards are bare. I have no rice. I have no soy milk. I have few veggies that have not already turned. I do have plenty of sugar, but I have a half of cup of flour left. I have no bread, no cereal, no granola bars. I have about a tablespoon of peanut butter.

It's not that I can't go out and get these things, but because I don't drive, I either have to get a ride to the Kuhn's, walk (which isn't all that bad, to be honest, but for a grocery trip that requires as much stocking up as mine, it might be too much to carry all that stuff back up the hill), or take public transportation to a convenient grocery store. The task requires time which I have been short on as of late.

So I've been improvising. One of the better aspects of having little at-hand to use is the necessity of thinking on your feet. I want to make pancakes, but I don't have soy or almond milk... but I do have coconut milk and shredded coconut too. Coconut pancakes. Problem solved.

When I set out to make me and my partner some grub following Monday night's Pirates game, I was going to use the bit of veggies I had left before they had gone completely south. The plan was a stir fry, but the lack of rice or noodles left me with little to pair my sauted mushrooms, shallots, and green pepper.

But alas, there it was on my shelf: About three/fourths of a cup of quinoa.

Quinoa has gotten a lot more attention as of late due to the rise of gluten-free food, but it's not just handy for those who suffer from a gluten intolerance. The pseudocereal was incredibly important to the pre-Columbian South Americans, who valued it only second to the potato. It's rich in protein, boasting enough amino acids and fiber to make rice and wheat look like total nutritional losers.

Scavenging has its advantages.

Garden Quinoa Bowl

Ingredients

- 3/4 cup of quinoa, prepared as directed on the box
- 4 or 5 large mushrooms, sliced lengthwise
- 3 or 4 shallots, chopped
- 1 green bell pepper, sliced in to thick, short strips
- 1/2 tsp cayenne pepper
- 1/4 cup green salsa
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- Vegetable oil

- As the quinoa is preparing, heat some oil in a pan at medium heat. Add the shallots and saute until translucent, then add the green pepper. Cook for about three minutes, until peppers are soft, then add mushrooms. Add salsa and seasonings and stir until well mixed. Allow to simmer at low heat for up to ten minutes.

- When quinoa and veggies are ready, add entire veggie mix (oil included) to quinoa and mix until well combined.