This easy, toss together quinoa is fabulous hot from the pan. But it’s also delicious cool, as a salad. Make more then you think you’ll need and you’ve got picnic food for the next day.
diced 3-4 cloves garlic
chopped 1 yellow summer squash
sliced A fistful of slender asparagus or green beans
trimmed, sliced 1 Japanese eggplant (small eggplants are way less bitter)
peeled, sliced into bite size pieces 1 bell pepper- red, yellow, orange or green, cored
2 cups Baby Bella mushrooms
trimmed, sliced A handful of grape or cherry tomatoes
halved Sea salt and ground pepper Herbs
to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with sea salt, pepper, and herbs. Add the balsamic vinegar. Stir-fry until tender.
Scoop the cooked quinoa out of the rice cooker and add it into the wok. Stir to combine with the vegetables. Taste test and add more salt or seasoning if it needs it. Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad. Before serving it cold, taste test again and adjust seasonings.
Total Servings: 4
Nutritional Information Per Serving
Cholesterol: 0 mg
Saturated Fat: 0.8g