Wilted Greens on Vegetable Ragout on Quinoa

Monday was both a rough day at the office and a hot and steamy summer day, and I had planned on making my fallback quick and easy summer dinner, salad Niçoise, when my daughter arrived home and announced she had decided to become Vegan.  Salad Niçoise without eggs, cheese, anchovies and tuna is not possible!   And if adjusting for a vegan diet were not enough to deal with at the end of a tough day, the salad greens I had picked  from my garden  in the country on Sunday, had wilted, sitting in the car, in the sun, while I stopped at a friend's going away party on the way home. 

Time for a new strategy.   I checked the refrigerator, and decided on a vegetable ragout on quinoa.  As I was about to throw out the greens, my daughter suggested wilted greens - so  together - Claire and I made Wilted Greens on Vegetable Ragout on Quinoa, a vegan meal without having to resort to the dreaded tofu. 

Vegetable Ragout

• 1 large red onion coarsely chopped, approximatey 1 cup
• 2 large cloves of garlic, finely  chopped
• oyster mushrooms, about the size of your fist
• a handful of shitake mushrooms, stems removed
• 1 red pepper, chopped
• 1 small eggplant, sliced
• 1 28 oz can of whole stewed tomatoes, coarsely cut
• the end of a bottle of of wine, red or white 
• olive oil, quantity depends on your cooking style. I tend to use less
• salt  and peper
• a pinch of dried chile flakes
• a sprig of thyme
• a handful of fresh basil

Heat olive oil in a stainless steel pan.  Add onions and garlic and soften, set aside.  Sauté eggplant, mushrooms and red pepper.  Put all cooked vegetables in a large stainless steel pot and add tomatoes, chile flakes, thyme, and wine if you have some. if not, add a dash of balsamic vinegar and bring to boil, reduce heat and simmer for 15 minutes,   Add herbs, and salt and pepper to taste, simmer for a few more minutes. 

Wilted Salad Greens

• 4 cups of washed mixed salad greens
• 2 cloves of garlic,
• 1 shallot, finely chopped
• fresh herbs such as coriander, chives, 
• extra virgin olive oil, 
• 1 tablespoon of balsamic vinegar
• salt and pepper to taste.

Heat stainless steel frying pan, add olive oil and sauté garlic and shallots,  add vinegar, greens and herbs, lightly cook until warm and wilted.  Do not overcook. Salt and pepper to taste. 

To serve, place cooked quinoa in bottom of bowl.  Ladle ragout over quinoa and place wilted vegetables on top.  Sprinkle with coarse smoked salt.