[ Courtesy of Ted’s recipes]
Serves 12
2 cups uncooked quinoa
2 ½ cups yellow onions thinly chopped
1 large red pepper cut julienne style
2 cups broccoli florets
1 cup carrots julienne cut
8 oz. mushrooms thinly slice
3 tbsps olive oil
1 tbsp caraway seeds
2 tsps sea salt
¼ tsp cayenne pepper
· Prepare quinoa by measuring out 2 cups; wash and drain.
Add to 2 ½ cups of boiling vegetable broth in a medium
saucepan, cover and bring to boil again. Reduce heat and
simmer for 12 minutes. Turn off heat or flame and let sit for 5
minutes.
* To make vegetable broth add low sodium vegetable
bouillon to water.
· Sauté onions in oil until golden; add broccoli, carrots,
mushrooms, bell peppers, and seasonings cook for 8 minutes.
· Put remaining vegetables into sauté pan and continue to cook;
combine with quinoa and serve.
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