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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

CuisineAmericanCourseSide Dish

TasteSavourMethodStir Frying

SpecialityPart of MenuVegetarianVegan

Main IngredientVegetable

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!

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.

Comments

Comments: 2 | Add a Comment

zivlonim says :

thank u for that excellent dish. my girlfriend is in a candida diet and she cant eat 90% of the food out there so i made her this dish and it was REALLY GOOD! I'm gonna go eat 2'd dose... :)

Posted on: 19 October 2008 - 10:31am