Quinoa with Vegetables

Quinoa is a complete protein and a great source of fiber that is quick to prepare.

Preparation:

Cooking the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water (important to remove bitterness). Pour in 1.75 cups of vegetable broth (or water) and a pinch of salt.

Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, until the quinoa has absorbed all the liquid and is tender. Remove from heat and leave covered for 5 minutes, then fluff with a fork.

Preparing the Vegetables:

While the quinoa is cooking, sauté your choice of vegetables in 1-2 tablespoons of olive oil in a large skillet.

Great choices include:

§ Onions and garlic: For a base of flavor.

§ Bell peppers (red, green, yellow): Cut into strips or cubes.

§ Zucchini: Cut into rounds or cubes.

§ Carrots: Cut into rounds or sticks.

§ Broccoli or cauliflower: Cut into smaller florets (you can blanch them briefly before roasting to help them cook faster).

§ Spinach or kale: Add at the end, just until wilted.

§ Spices: Salt, pepper, thyme, oregano, ground paprika, cumin (to taste).

Add the cooked quinoa to the roasted vegetables in the pan. Stir until everything is well coated. If desired, add a little lemon juice for freshness and sprinkle with fresh parsley.

Enjoy!

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