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Spring-In Quinoa With Veggies

danispies's picture
This dish is great because you can eat it warm right off the stove or pop it in the fridge and enjoy it later as a salad. Either way when you make it be sure to make a little extra so you can "cook once and eat twice"!
Ingredients
  Cooked quinoa 2 Cup (32 tbs)
  Chopped garlic 4 Clove (20 gm)
  Chopped scallions 1⁄2 Cup (8 tbs)
  Artichoke hearts 14 Ounce, drained and chopped
  Fresh asparagus 1 Bunch (100 gm), trimmed and cut into inch pieces
  Diced red bell pepper 1 Cup (16 tbs)
  Orange bell pepper 1 Cup (16 tbs)
  Fresh lemon juice 1⁄3 Cup (5.33 tbs), squeezed
  Chopped basil 1⁄4 Cup (4 tbs)
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Quinoa

1. Bring 1 part quinoa to 2 parts water up to a boil, reduce and simmer for 15 minutes. Fluff and enjoy!

Spring-in' Quinoa

1. Heat olive oil in a large sauté pan over medium high heat. Add garlic and red pepper and sauté for 1 minute or until the garlic gets fragrant and peppers slightly tender.

2. Stir in asparagus and lemon juice. Season with salt and pepper and cook 2 more minutes.

3. Stir in scallions, artichoke hearts, orange pepper and quinoa cook 2 more minutes.

4. Finish with basil and mint. One last stir and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4
If you believe in - cook once and eat twice, chef Dani Spies will guide you to the right direction. Serve this dish straight from the stove or store inside refrigerator to consume later. Quinoa, combined with vegetables is a great source of nutrition.

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2 Comments

shantihhh's picture
Love quinoa so healthy and versatile. Colourful healthy recipe.
zivlonim's picture
thank u for that excellent dish. my girlfriend is in a candida diet and she cant eat 90% of the food out there so i made her this dish and it was REALLY GOOD! I'm gonna go eat 2'd dose... :)