Ragu. Bolognese. Tomato, Tomahto. This quinoa dish is a hearty helping of perfection with a crunchy nut topping. Interestingly enough, this recipe started off as “Lentil Ragu and Parsnip Noodles.” Let me tell you how it came to be what you see today.
By the way, I’m totally happy that it played out this way.
It was a cold and stormy night. JUST kidding! First, I went into the pantry to grab a bag of lentils. The bag wasn’t there. Hmph. I lugged out my “dry goods crate” which is basically an unorganized messy container filled with my grains, nuts and legumes. Tons of wheat berries, farro, rice, almonds, and 6-month old crushed pine nuts.
Resigning to run downstairs to the market to replenish my lentils, I grumbled and pushed the crate back into its spot.
Then, my eyes caught the quinoa! Good ‘ole quinoa. My old vegan self smiled, and I grabbed the box. As I reached for it, a bag of almonds fell out and broke open everywhere. Thanks God, for the tip. From there, I decided it would be “Quinoa Bolognese with Parsnip Noodles and Toasted Crushed Almonds.”
I prepared my parsnip, which I got from the farmer’s market two weekends ago. Eh, I thought – it’ll be fine. Well, it wasn’t. I spiralized it and the noodles broke apart! What to do? My second choice was always sweet potatoes, so I quickly spiralized one.
So there ya go, that’s mah story!At the end of all of this, I’m thrilled that not only was I out of lentils, but that my parsnip wasn’t fresh enough to spiralize.
Happy Monday, everyone. May your weeks be full of unplanned successes! Life’s funny sometimes, ain’t it?