Quinoa gets a splash of color when cooked with a variety of mixed veggies. Great as a warm side dish, but also good chilled and topped with some protein for a healthy main-dish salad.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
Makes 6 servings, ½ cup each
What you'll need
1 TBSP olive oil
1/2 cup raw mixed vegetables, finely chopped (broccoli, carrots, bell pepper, zucchini, tomato, onion, etc)
1/4 tsp. ground turmeric
1 cup uncooked quinoa, any variety (rinse under cold water if not pre-rinsed)
2 cups chicken or vegetable broth.
What to do
Heat oil in 1 1/2 quart saucepan over medium-high heat until oil is shimmering. Add chopped mixed vegetables and sauté, stirring continuously, until vegetables begin to soften, 3-4 minutes. Add quinoa and stir a minute or two to lightly toast the seeds. Stir in broth, and bring to a boil. Reduce heat to medium-low, cover pan, and simmer for 10-12 minutes until the liquid is absorbed and quinoa is tender.
Protein: 4 g
Carbohydrate: 28 g
Fat: 3.5 g