Spring-In Quinoa With Veggies Recipe Video
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 |
Nutrition Facts
Serving size
Calories 239 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 0.35 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 206.1 mg8.6%
Total Carbohydrates 41 g13.5%
Dietary Fiber 10.8 g43%
Sugars 5.4 g
Protein 9 g18.7%
Vitamin A 56.8% Vitamin C 204%
Calcium 9.8% Iron 21.9%
*Based on a 2000 Calorie diet
Directions
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!
Editors Review
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.
Chef
