Quinoa With Sautéed Vegetable Medley

2 cups Vegetable Stock
8 ounces of Quinoa
Place these items in a pot and cook at medium to low heat covered for 15-20 minutes (goal: be able to fluff mixture with fork)

Over medium to low heat, place a large saucepan to gently sauté (until the mixture is soft) the following:

1 “chopped” garlic clove
1 “chopped” small chili
4 tablespoons of extra virgin olive oil
1 “chopped (to dice size)” small zucchini
1 “finely chopped” medium onion (yellow or red)
1 “chopped (to dice size)” small red pepper (seeded)
1 “chopped (to dice size)” medium ripe peeled tomato (seeded)
1 tablespoon of chopped parsley
Fresh ground pepper and salt to taste

Diva Tips:

• Generally, vegetable stock is salty, which means go light with any added salt.
• If preferred, substitute chicken stock for the vegetable stock.