Vegetable Quinoa

Vegetable Quinoa

This lovely side dish will be a hit! You get your carbs and veggies in one side!

Vegetable Quinoa

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

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

  1. Over high heat, begin heating the chicken stock in a 3 quart sauce pan to bring it to a boil.

  2. 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.

  3. 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.)

  4. 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.

  5. When the quinoa if cooked, transfer it to a serving bowl and mix in the vegetables. Garnish with fresh parsley or basil.



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