Veggie Okra Quinoa Dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C) 1 cup slices Okra, frozen, cooked 1 cup Tomatoes - sm cherry tomatoes 1 cup (1" pieces) Cauliflower, frozen, cooked 2 clove Garlic 1 tbsp Extra Virgin Olive Oil 0.05 tbsp Basil 1 dash Pepper, black 0.25 tsp Cayenne Pepper (Ground) 1 dash Salt 0.05 tsp Onion powder 2 cup Vegetable broth (Wegmans)1 oz Athenos Feta Cheese
Cut cherry tomatoes into quarters and set aside portioned okra and cauliflower in a separate bowl. Boil 2 cups of veggie broth, add quinoa and cook for 12 mins on low/medium heat. While quinoa is cooking add olive oil to pan and finely chopped garlic cloves. After 30 seconds add frozen veggies and seasoning in cast iron and stir, wait about 4 minutes and then add tomatoes. Continue to stir until tomatoes are wilted and veggies are fully cooked. By now the quinoa should be finished, add everything from the cast iron into the pot of quinoa and stir. Add crumbled feta cheese on top and enjoy!
Serving Size: Serves about 4
Number of Servings: 4
Recipe submitted by SparkPeople user SBESWICK12.
Number of Servings: 4
Recipe submitted by SparkPeople user SBESWICK12.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 6.6 g
- Cholesterol: 5.0 mg
- Sodium: 158.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.5 g
- Protein: 7.0 g