Recipe courtesy of Michele Urvater
Vegetable Quinoa
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 203
- Total: 1 hr 20 min
- Prep: 35 min
- Cook: 45 min
Ingredients
1 cup quinoa
3 tablespoons olive oil
1 teaspoon minced fresh ginger
1 small carrot, peeled and cut into 1/4-inch dice
1/2 red and yellow bell pepper, seeded and cut into 1/4 inch dice
1/2 cup each thawed frozen petite peas and corn kernels
salt and freshly ground black pepper
1/2 cup finely sliced scallions
2 tablespoons chopped fresh mint
1/4 cup very finely chopped almonds
Directions
- Soak quinoa in a bowl of cold water and rub the quinoa between your hands. Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil.
- Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13 x 9-inch pan to cool; fluff with fork and hold until ready to eat.
- Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through. Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper
- Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately.