Quinoa is one of the top superfoods and best foods for energy! It is packed with more protein than any other grain and is rich in amino acids, folate and magnesium. Quinoa can provide you with a nutrient packed source of good carbohydrates for long lasting energy levels.


Handy kitchen gadgets used:

How to make the veggie quinoa:

If you want your carrots to have a little crunch, I would suggest to saute them in oil in a pan along with the other vegetables. Otherwise if you want a softer carrot texture, follow Step 4 and add the sliced carrots to the steam pot with the broccoli florets and steam for approx. 5 minutes.

I also find it easiest to use a food processor for most of my chopping and prepping needs! This one is my go-to. It’s one of the top rated, 14-cup food processors and is perfect for batch cooking and families!

Veggie Quinoa

Servings: 4 servings

Ingredients

  • 1 cup quinoa, cooked according to package directions
  • 1 tsp minced garlic
  • 1 red onion chopped
  • 2-3 tbsp olive oil
  • 1 red/yellow pepper chopped
  • 1 small carrot chopped
  • 1 1/2 cups broccoli florets  cut into bite sized pieces
  • 2-3 tbsp fresh basil or 1-2 tbsp dried basil
  • juice of half a lemon
  • salt + pepper

Instructions

  • Heat a steamer pot of water to a simmer over medium-high heat.
  • Then add the broccoli florets to the steamer pot and cook until al dente, about 4-5 minutes.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add onions and saute 2 minutes.
  • Add in garlic and cook for 2 more minutes.  Add veggies (except broccoli) and saute another 3-5 minutes. If you want a softer carrot, you can add the carrots with the broccoli.
  • Add 1 tbsp of dried basil.
  • In a large bowl combine veggie mixture and broccoli and carrots to cooked quinoa, toss gently. Then add salt and pepper to taste.
  • Add in a few splashes of vegetable broth or water if you want more moisture and fresh lemon juice.  Sprinkle the remaining 1 tbsp basil on top. 

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