Vegetable Quinoa
This lovely side dish will be a hit! You get your carbs and veggies in one side!
Vegetable Quinoa
Ingredients
- 2 Cups Chicken Stock
- 3 Tablespoons Avocado Oil
- 1 Cup Quinoa
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion
- 1/2 teaspoon Oregano
- 1/2 teaspoon Parsley
- 1/4 teaspoon Curry Powder
- 1/4 teaspoon Ground Coriander
- 1/4 teaspoon Cumin
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Cup Zucchini, small diced
- 1 Cup Red Bell Pepper, small diced
- 1 Cup Onion, small diced
- 1 Cup Walnuts, chopped
- 2 cloves Garlic
- Salt & Pepper to taste
- Fresh Parsley or Basil for garnish
Instructions
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Over high heat, begin heating the chicken stock in a 3 quart sauce pan to bring it to a boil.
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While waiting for the stock to boil, thoroughly blend the paprika, garlic powder, onion powder, oregano, parsley, curry powder, coriander, cumin, salt and pepper in a bowl.
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When the stock begins to boil, add 1 Tablespoon avocado oil, the seasoning blend, and the quinoa to the pan and cook according to instruction on the package. (Typically, you will need to bring the quinoa back a boil, then reduce to a simmer, cover and cook for 20 minutes or until the quinoa has absorbed the liquid.)
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Heat 2 Tablespoons avocado oil in a medium skillet on medium-high heat. Add the zucchini, red bell pepper, onions, garlic and walnuts, season with salt and pepper, and cook until heated through, about 5 minutes. (You want them to be firm, not soft.) Remove from the heat and set aside.
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When the quinoa if cooked, transfer it to a serving bowl and mix in the vegetables. Garnish with fresh parsley or basil.
