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Recipe courtesy of Spirits on the River

Show: $40 a Day

Episode: Asheville, NC

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Total:: 50 min
Prep:: 15 min
Cook:: 35 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

2 cups quinoa
1 cup wild rice
1 tablespoon olive oil or peanut oil
1 cup mushrooms, diced
1/2 cup diced chives
1/2 cup diced orange bell pepper
1/2 cup diced yellow bell pepper
1 teaspoon sea salt
1 teaspoon cayenne or crushed red pepper

Directions

In a large skillet, bring 4 cups of water to a boil. Add the quinoa and cook, stirring occasionally, until it expands out of its shell, about 10 minutes; be careful not to overcook it.

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook, stirring occasionally until done, about 20 minutes.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, chives, bell peppers, salt, and cayenne pepper. Cook, while stirring, for about 3 minutes. Add the quinoa and rice and stir until hot. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Quinoa and Veggies
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups quinoa; 1 cup wild rice; 1 tablespoon olive oil or peanut oil; 1 cup mushrooms, diced; 1/2 cup diced chives; 1/2 cup diced orange bell pepper; 1/2 cup diced yellow bell pepper; 1 teaspoon sea salt; 1 teaspoon cayenne or crushed red pepper