Garden Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 C quinoa1 C water or low-sodium chicken broth1/2 T olive oil1-2 garlic cloves, minced or pressed1/2 C sweet onion (red or vidalia), chopped1/2 C bell pepper, chopped1/2 C zucchini, chopped1/2 C green beans, snapped into bite-size pieces2 T slivered almonds or pine nuts1 T dried parsley1 t dried oregano or 1 1/2 T fresh oregano, chopped1/4 t sea salt
Rinse quinoa in mesh strainer until water runs clear. Pour into sauce pan. Add water or broth. Bring to a boil. Cover with vented lid and reduce heat to low for 20 minutes or until all liquid is absorbed.
In a skillet, heat olive oil over medium head. Add onion and cook until translucent. Add garlic and cook for 1 minute. Add bell pepper, zucchini and green beans. Cook over low for 5-8 minutes until vegetables are cooked to desired tenderness.
Add quinoa to skillet followed by almonds, parsley, oregano and salt.
Makes 4, 3/4 cup servings.
Consider substituting our favorite vegetables such as broccoli, asparagus, mushrooms, carrots or celery.
Number of Servings: 4
Recipe submitted by SparkPeople user SINGHIZPRAISE.
In a skillet, heat olive oil over medium head. Add onion and cook until translucent. Add garlic and cook for 1 minute. Add bell pepper, zucchini and green beans. Cook over low for 5-8 minutes until vegetables are cooked to desired tenderness.
Add quinoa to skillet followed by almonds, parsley, oregano and salt.
Makes 4, 3/4 cup servings.
Consider substituting our favorite vegetables such as broccoli, asparagus, mushrooms, carrots or celery.
Number of Servings: 4
Recipe submitted by SparkPeople user SINGHIZPRAISE.
Nutritional Info Amount Per Serving
- Calories: 147.6
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 152.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.8 g
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