Veggie Quinoa
A savory, veggie-loaded quinoa dish perfect as a side or main. This also a vegetarian recipe that will please all palettes.
Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Special Equipment: sauce pan
Ingredients
1 cup quinoa not rinsed
2 cups vegetable broth
2 medium carrots, diced about ½ cup
¼ cup diced onion
2 garlic cloves, minced
1–2 tablespoons olive oil
Kosher salt, to taste
Fresh cracked black pepper, to taste
Directions
Sauté the Veggies: Heat a pan over medium heat with enough olive oil to coat the bottom. Add the diced carrots and cook for 4–5 minutes until they begin to soften.
Add Onions & Garlic: Stir in the diced onion and cook until lightly caramelized, about 3 more minutes. Add the garlic and sauté for 1 minute until fragrant.
Toast the Quinoa: Add the dry, unrinsed quinoa to the pan. Stir continuously for 2–3 minutes to lightly toast and let the grains soak up all that savory flavor.
Simmer: Pour in the vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20 minutes.
Steam & Fluff: After 20 minutes, remove from heat. Do not lift the lid. Let it sit, covered, for 5 minutes to finish steaming. Then fluff with a fork.
Serve: Serve warm as a simple, satisfying side—or load it up with grilled veggies or protein for a full meal.
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