Quinoa Veggie Plate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup uncooked quinoa, rinsed1 cup water1 tsp vegan chix bouillion (optional)1 cup frozen green beans1 cup frozen cut carrots1 cup frozen peppers and onions1/3 cup tomato sauce1/3 cup diced tomato with juice1 tsp Italian Seasoning1 tsp dried minced onionDash of garlic powderSalt and Pepper to taste1 tsp Nutritional YeastSprinkling of Adobo Seasoning
Bring 1 cup water to a boil. Add vegan chix flavored bouillion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.
While quinoa is cooking, steam green beans, carrots, peppers and onions for 12 minutes.
For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*
To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.**
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user MONSYD2.
While quinoa is cooking, steam green beans, carrots, peppers and onions for 12 minutes.
For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*
To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.**
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user MONSYD2.
Nutritional Info Amount Per Serving
- Calories: 261.7
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 312.9 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 8.9 g
- Protein: 9.9 g
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