Spring-In Quinoa With Veggies Recipe Video
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"!
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
# 2 cups of cooked quinoa
# 4 cloves of chopped garlic
# 1/2 half cup of chopped scallions
# 14 oz can of artichoke hearts, drained and chopped
# 1 bunch of fresh asparagus, trimmed and cut into 1 inch pieces
# 1 diced red bell pepper
# 1 diced orange bell pepper
# 1/3 cup of fresh squeezed lemon juice
# 1/4 cup of chopped fresh basil
# 1/4 cup of chopped fresh mint
# a little extra virgin olive oil
# salt and 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!
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!
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