Saturday, February 27, 2016

Quinoa with Small Vegetables

A great healthy side dish for a weeknight meal.  You can serve it with scrambled eggs, an omelette or grilled meat or fish.  Also makes a perfect leftover to bring for lunch the next day.

- 1 cup (170g) quinoa

- 1¾ cup (440ml) chicken or vegetable broth
- 1 or 2 carrots, diced
- One small leek (white and green parts), finely sliced
- 1 medium red belly pepper, diced
- A generous handful frozen green peas
- Olive oil
- Finely ground pepper

Rince quinoa under cold water and drain.

Transfer to a medium size pan, add 1 tsp olive oil, broth and pepper to taste.

Bring to a vigorous boil, stir a little, lower heat to a minimum and cover.  Cook until there is no liquid left at the bottom and quinoa is tender (although it should stay slighly al dente). Remove from heat and keep aside.

While quinoa is cooking, heat some olive oil in a large skillet and sauté the carrots for 3-4 minutes.  Add leeks and peppers and sauté until carrots are cooked (but still firm, not mushy).  Add peas and cook another 4-5 minutes.

Transfer quinoa to the skillet and mix with the veggies.  Serve immediatly.

Have you tried this recipe?  Feel free to share your thoughts or experiences!

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