Anchovy Quinoa and Steamed Vegetable Salad

There is quinoa under this pile of vegetables!
We shared the kitchen and ended up with a meal neither of us intended. I thought we’d have steamed vegetables with a dipping sauce and a side salad of grain. Tod imagined an integrated grain-veg salad. Instead we topped a wonderfully flavored quinoa with dressed steamed vegetables.
Anchovy Quinoa and Steamed Vegetable Salad
serves 2 as a main dish
1 cup quinoa
2 cups water
1 onion, minced
1-2 cloves garlic, minced or pressed
3-4 anchovy fillets
oil (olive or from the anchovy tin)
vegetables of your choice, cut to serving size
(we had 4 baby potatoes, 2 enoki mushrooms, 5 spears of asparagus, a big handful of green beans, one carrot, a green pepper, and tomatoes for garnish)
juice of 1/2 a lemon
salt
olive oil
Boil the quinoa for 10-15 minutes. Meanwhile, sautee the onion, garlic and anchovy in oil until very soft. Combine the two finished products.
While you’re doing the quinoa, steam the vegetables. Toss steamed vegetables and any raw garishes (like tomatoes) together with lemon juice, salt and olive oil. Serve over the quinoa.