This is a dish that we make about once a
week and then have leftovers and side dishes that are ready for us to
eat on the go. Quinoa is an essential part of our diet because it is a
complete protein, and once you add all the yummy veggies you've got a
pretty balanced vegan meal to nourish yourself. We recommend going
organic wherever possible, and to substitute vegetables that are in
season if you're feeling creative. This recipe makes about 6 servings.
Ingredients:
1 1/2 cup dry quinoa
5 cloves garlic, minced
1/2 of a large red onion, chopped
1 red pepper, chopped
3 medium sized carrots, chopped
1 zucchini, chopped
1 cup of cooked corn
15 or so grape or cherry tomatoes, cut in 1/4ths
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 Tbsp Bragg's Liquid Aminos (soy sauce can be substituted but Bragg's is better)
4 Tbsp Extra Virgin Olive Oil
2 tsp ground cumin
Salt and Pepper to taste
Combine 3 cups water with quinoa in a sauce pan with a tight fitting
lid. Bring to boil, stir once, reduce heat to low and replace lid. Set
your timer for 15 minutes and do not open the lid, as the steam is what
is cooking the quinoa. Once your timer goes off, remove from heat, fluff
with fork and replace lid for 10 minutes. Remove lid and set aside.
While your quinoa is cooking you can begin to sauté garlic, onion, red
pepper, carrot and zucchini in olive oil in a large skillet over medium
heat, stirring occasionally. Once the carrot doesn't crunch when you
bite into it, but isn't soft (about 12 minutes) add basil, cilantro,
parsley, corn, tomato and cumin. Cook for an additional minute with the
new ingredients.
Add cooked quinoa and Bragg's to skillet (or to a big mixing bowl if
your skillet isn't going to hold everything.) Add a little salt and
pepper to taste and stir well. Garnish with a sprig of parsley and
enjoy. If you serve your yummy creation on a blue plate then you have
every color of the rainbow!!
