When asked, “what is the center of your home?” we’re willing to wager one of the first places that comes to mind is the kitchen. That is why we have selected this room for our first Tivoli Audio Design and Living segment.
Why the kitchen? It is where the family gathers, it’s where we get our nourishment, and spend time with our loved ones. For many Tivoli Audio employees it’s the first place we have put one of our units to listen to the news, the radio, podcasts, and playlists while we make coffee, prepare meals, clean up, and catch up with our family over meals made with care.
One of the top recommendations for kitchen radio is our iconic MODEL ONE BT. While reading a recipe on your smart phone or tablet you can listen to the news or be streaming something to the MODEL ONE BT. We were catching up with the news while making this fantastic dish. Maybe you will, too.
Summer is coming to a close in Boston and the markets are exploding with late summer veggies like eggplant and tomatoes.
What better way to enjoy them then in a light vegetable stew that’s easy to make? You can put this over rice, bread, or as we have here – over quinoa. We know, even we are on the quinoa bandwagon. It’s full of protein, when made right has a texture some prefer over rice, and we know some tricks about how to cook it so it has some actual flavor!
Tip #1 – Rinse it. Really, really rinse it by rubbing it and swishing it around in a fine mesh strainer, then drain it well. This will help get some of the coating off and removes the bitter flavor many first time quinoa cookers hate.
Tip #2 – Cook the quinoa with broth instead of water to infuse it with flavor.
Tip #3 – At the end of cooking you should see tiny spirals (the germ) coming out and all liquid should be absorbed. If not, return it to low heat, covered for just a few more minutes and check on it again.
- 1 1/2 cups (300 g) quinoa – rinsed and drained
- 3 cups (800 ml) low sodium vegetable stock
- extra-virgin olive oil, around 4 tablespoons
- 1 onion, diced (we used red)
- 5 cloves minced garlic
- 4 cups (500 g) seasonal veggies cubed– we went with eggplant, zucchini, and yellow squash
- 1 cup (handful) chopped basil + some for garnish
- 4 large tomatoes cored and cubed
- 1 16 oz can chickpeas drained and rinsed
- 2 tbsp balsamic vinegar (or to taste)
- black pepper
- sea salt
- +Conversions to grams may not be exact, but this recipe is fairly forgiving.
- Rinse the quinoa with water for about 2 minutes and drain well. Put in a medium size saucepan with the vegetable broth. Bring to a rapid boil. Cover and reduce to a simmer and cook for 15 minutes. Remove from heat but leave covered. After 5 minutes uncover and fluff with a fork.
- While the quinoa is cooking prepare the stew. Add the oil to a large thick-bottomed pot over medium-high heat. Sauté the onions and garlic until soft and fragrant, about 5 minutes. Next add any vegetables that might take longer to cook, such as the eggplant and cook for 5 more minutes. Add the remainder of the vegetables for 5 more minutes. Then add the chickpeas and cook for 5 more minutes.
- Stir in basil and balsamic vinegar and season with salt and pepper to taste.
- Serve over quinoa and add a little more chopped basil on top.
- Enjoy this last bit of summer outside with your favorite dinnertime music, like this Dinner Garden Party Mix.