Very Veggie Quinoa

This is one of my most favorite recipes! It's packed full of protein and veggies to make it so delicious but healthy and filling! I could almost call this recipe, "Anything but the Kitchen Sink Quinoa" because it is so versatile! You can seriously use whatever vegetables you have in your fridge! I usually make this dish when I know it's about that time to use the veggies before they go bad.

Ingredients:

• 2 tbsp of EVOO
• 5-7 cloves of garlic, minced  - I'm a garlic lover so vary depending on your preference
• 1 small onion, minced
• 1 cup of quinoa, washed 
• 2 cups of liquid - I usually use veggie stock but you can use chicken, beef, or even water. 
• Veggies: Again, whatever you have in your kitchen. Below are some of my favorites.
• 1 large carrot, chopped
• 1 red bell pepper, chopped
• 2-3 stalks of celery, split and chopped
• 1 zucchini, chopped 
• 1-2 tomatoes, chopped
• Handful of mushrooms, chopped
• dried herbs - couple shakes of cayenne, oregano, basil and whatever else you like.
• Lemon zest with a couple squeezes from the lemon

1. Prepare your veggies and wash your quinoa
2. Saute the onion and garlic in EVOO on medium-high heat until done, be careful not to burn the garlic.
3. Add chopped veggies to soften for about 3-4 minutes
4. Add the liquid and quinoa at the same time, turn heat to high 
5. Keep on high until it starts to boil, then cover and turn heat to low 
6. Let simmer for about 15-20 minutes until liquid is mostly gone. 
7. Let sit for 5 minutes, add lemon and serve 

Optional: I will add some parm or goat cheese for flavor along with some pepper. Serve alone or with some pita bread. Oh, and a yummy bottle of wine always helps! Cheers! 

WHY THE PICTURES ARE SIDEWAYS -- IDK??