The other day, I was asked to bring a side dish over to my friend’s house for Sunday family dinner. So I looked in the frig and found a variety of veggies from the farmers market. I made this really yummy vegetable quinoa that was a real hit. It’s so tasty as a side or main dish. The next day, I added it to my lunch wrap, so yummy!
Veggie Quinoa
1 Cup quinoa, rinsed
1 Cup diced onion
1/4 C diced red pepper
1 C diced shiitake mushrooms
2-3 minced fresh garlic
1-2 C blanched broccoli and sugar snap peas, cut into bite sized pieces.
1-2 summer squash cut in half moons
1 tsp Celtic Sea Salt
1 tsp Spice Hunter’s Italian Seasonings
2 Tbl. Olive oil
2 C water, OR Chicken or Veggie broth
Fresh pepper to taste
Method:
Saute onions, peppers, mushrooms and garlic in olive oil until soft. Add salt and Italian blend seasonings. Add quinoa and stir. Add water or broth. Stir, cover, and bring to a boil, then lower heat and cook for 15 minutes. Turn off flame, set aside and let it sit covered for 5 minutes.
In a medium pot bring 2 C of water to a boil. Once boiled, add cut veggies to boiling water. Cover and time for exactly 3 minutes. Strain veggies and add to quinoa. Lightly toss. Adjust seasonings, and add more olive oil if needed.