Quinoa is an amazing little grain, it goes with just about anything. You can make a porridge for breakfast with agave nectar and nuts or combine with savory vegetables and tofu. This recipe will pair well with tofu, mushrooms, extra vegetables or can be served only. I hope you enjoy it 🙂
1 cup dry quinoa
2 cups water
1/2 green bell pepper, diced
3 carrots, peeled and diced
2 cups mixed sweet mini peppers, sliced
4 tbsp green onion, chopped
1 tsp red pepper
1 tsp olive oil
4 tbsp pecans, halved
1. Cook quinoa: I use a rice cooker and place 1 cup of quinoa to 2 cups of water, turn it on a walk away. If you don’t have a rice cooker still use 1 cup of quinoa to 2 cups of water, combine in a small pot and bring water to a boil. Reduce heat to simmer; quinoa will cook in about 20 minutes until water is absorbed.
2. Saute vegetables in olive oil over medium heat about 6-8 minutes until vegetables are bright and becoming softer. Try not to overcook the vegetables, they will lose nutrients and become mushy.
3. Add cooked quinoa, vegetables and pecans in a bowl, mix until ingredients are combined.
4. Serve alongside sauteed tofu, a baked portobello mushroom or enjoy only as your main dish.
Once the vegetables are bright and pierce easily with a fork they are done.