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
- Prepare your veggies and wash your quinoa
- Saute the onion and garlic in EVOO on medium-high heat until done, be careful not to burn the garlic.
- Add chopped veggies to soften for about 3-4 minutes
- Add the liquid and quinoa at the same time, turn heat to high
- Keep on high until it starts to boil, then cover and turn heat to low
- Let simmer for about 15-20 minutes until liquid is mostly gone.
- 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??
No comments:
Post a Comment