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Veggie Quinoa
I have to admit, sometimes I just have no idea what to make for dinner. One night a few weeks ago, my husband was hungry and wanted something different. It was late and I didn't have the energy for a trip to the grocery store so I tried something new. I took inventory of the vegetables and grains we already had in the kitchen and came up with the recipe below. I used quinoa* (keen-wah) instead of rice because it's nutritional value allowed for a more rounded meal. After posting it on my Facebook page, I received some feedback that a recipe similar to this by Betty Crocker already exists. However, my recipe includes a few additional veggies. Enjoy!
~ 1 cup uncooked quinoa
~ 1 teaspoon olive oil
~ 1/2 cup onion, diced
~ 1/2 cup bell pepper, diced
~ 1/2 cup red pepper, diced
~ 1/2 cup yellow peppers, diced
~ 1/2 cup of shredded carrots
~ 1/2 cup of cooked corn
~ 1/2 cup of broccoli florets
~ 1 cup sliced mushrooms
~ 1/4 teaspoon dried thyme leaves
~ 1/4 teaspoon salt
~ 1/2 teaspoon pepper (or more to taste)
~ 1 can (14oz) vegetable broth
1. Rinse quinoa thoroughly and drain well
2. In a 2-quart saucepan, heat the oil over medium heat. Once heated, add quinoa and onions. Cook about 4 to 5 minutes, stirring occasionally (until it turns a light brown color)
3. Stir in the remaining ingredients. Heat to a boil; then reduce heat to a simmer. Cover and cook at simmer for about 15 minutes or until most of the broth is absorbed into the quinoa.
4. Fluff with fork and serve.
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