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!
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
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.