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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Excellent source of protein and complex carbohydrates using seasonal veggies. Ingredients:
1 cup organic quinoa |
2 1/4 cups organic vegetable broth |
1/2 vidalia onion, chopped |
1 summer squash, chopped |
1 bunch asparagus |
1 pint mushroom, sliced |
10 ounces spinach |
1 tablespoon extra virgin olive oil |
1 tablespoon soy sauce |
1 tablespoon balsamic vinegar |
1 tablespoon garlic |
pam cooking spray |
1 teaspoon basil (dry) |
1 teaspoon oregano (dry) |
1 teaspoon adobo seasoning |
Directions:
1. Place quinoa in vegetable broth over stop and bring to a boil. Reduce heat, cover, and simmer for 10-15 min until all liquid is absorbed.
2. Heat olive oil and pam and add chopped veggies (except spinach) and saute until soft.
3. Add spinach and wilt.
4. When quinoa is cooked remove from heat, fluff, and let stand for 5 minutes.
5. Add quinoa to veggie mixture (on stove) and mix.
6. Taste and add salt if necessary.
7. Optional - sprinkle with 2-3 tbsp of grated parmesan cheese and toss.
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