Here is one of my all time favorite, totally versatile quinoa recipes
I created this recipe when my fridge had little bits of veggie leftovers from the week and I wanted to make an easy and healthy pot-luck dish.
Quinoa Comfort Salad
I rarely cook with things from a jar, but this recipe is super-easy and fab because of the Sun-Dried Tomato Bruschetta spread. It is a mix of sun-dried tomatoes, green olives and olive oil. (Available at Whole Foods)
This recipe calls for zucchini and broccoli, but really any vegetables you have in your fridge will be great. I have used bok choy, carrots, fennel, red peppers and more in this recipe.
- 2 cups of Quinoa (Check out this video of how Quinoa grows in Peru)
- 4 cups of water
- 1 jar of Sun-Dried Tomato Bruschetta
- 1 tablespoon of olive oil
- 1/2 onion
- 1/2 zucchini
- 1 head of broccoli cut into florets
- 1 tablespoons capers
- 2 tablespoons of fresh parsley
- 2 tablespoons of fresh cilantro
1. Cook the Quinoa. 2 cups of Quinoa with 4 cups of water. Bring to a boil. Turn it down to a simmer. Cook for 20 minutes. Let it sit for 10 minutes to absorb all the remaining water and become a bit fluffier, not so mushy. Fluff the quinoa with a fork as you place it in a big mixing bowl.
2. Sauté the onions and zucchini and broccoli in olive oil. Add any other favorite veggies here. (I often add any steamed or raw veg in my fridge that are needing to be used up).
3. Toss all veggies in with the quinoa.
4. Add capers, parsely, cilantro and 1/2 – 3/4 of the jar of sun-dried tomato bruschetta. Depending on your taste.
- Add fresh pepper and enjoy!
Variations: infinite…but a few easy ones are: add pine nuts, garbanzo beans, black beans or any dark, leafy green like kale or collard greens.
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