Quinoa With Sautéed Vegetable Medley

Quinoa With Sautéed Vegetable Medley

Serves 4

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

When sautéing is complete, empty the saucepan into the cooked Quinoa and gently stir to allow the flavors to blend. Finally, salt and pepper to taste and sprinkle with chopped parsley. This dish may be served hot or tepid.

Diva Tips:

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

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