Ben's Killer Quinoa Primavera (1/2c=serving)

Veggie Prep
1.5 Tbspn EVOO
1 Red Bell Pepper, sliced/chopped
2 skinny carrots, finely sliced
1/2 red onion, sliced and chopped
1/2 white onion, sliced and chopped
2 medium Garlic cloves, minced
4-6 green onion stalks, chopped
2 x Celery Stalks, sliced


Seasonings
1 T Coriantder
1 T Cumin
1 t Chili Powder
1 t black pepper, freshly ground
8-10 shakes of garlic dude Dust (link website)


Base:
2 cups of Quinoa, rinsed prior to cooking in cold water
4 cups of low sodium reduced fat chicken broth
2 juice of lemon

Added Last
2 large tomatoes, sliced and chopped
1 cucmber, sliced/choped
1/3 Cup Sliced Almonds
2 Cups baby spinache (packed/fresh, coarsely chopped)

Considered adding Edamame, but felt it had enough ingredients (nice mix, flavorful)

Chop Vegetables

Rinse Quinoa in cold water 3 times (fine strainer)
(as it has a slightly bitter taste if you do not rinse)

Med High Heat/Large deep Skillet (ideally non stick):
Heat EVOO in a large nonstick skillet over medium-high heat.

Add Veggies from first list (white/red/green onions, bell pepper, garlic,carrots, )

cook, stirring frequently, until onion is tender. About 3 to 5 minutes.

Add quinoa to skillet, cook, stirring frequently, until quinoa stats to turn golden brown, about 2

minutes.

Add broth, seasonings, lemon juice to skillet, bring to a boil.

Cover skillet and reduce heat to low and simmer for 13 minutes;

stir in spinach,almonds,tomatos,cucumber,celery
cook until spinach and quinoa are tender and liquid is absorbed.
About 3 to 5 minutes (maybe less, can cover too)

Measure servings if creating a new sparkpeople recipe!

Serving Size: 1/2 cup