VEGETABLE PATCH QUINOA
Ingredients
- 1 red pepper cut into small strips
- 8 oz. sliced Baby Bella mushrooms
- 2 small zucchini chopped
- 1 medium sweet onion chopped
- 4-5 green onions white and green tops, chopped
- 1/2 pint grape tomatoes halved
- 1/2 bag fresh spinach
- Quinoa [4 servings]
- dash soy sauce
- dash balsamic vinegar
- salt and pepper
Instructions
- Prepare quinoa according to package directions. Set aside.
- Saute sweet onion in a drizzle of olive oil over medium heat.
- When onions are transparent, 5 minutes or so, add mushrooms, zucchini, red pepper and saute.
- Let the vegetables cook for 5-10 minutes until just done. Do not overcook.
- Top vegetables with fresh spinach leaves and let the heat from the vegetables wilt the spinach.
- As the spinach wilts, stir it into the vegetables until thoroughly incorporated.
- Season with salt and pepper, a dash of soy sauce and a dash of balsamic vinegar.
- Combine vegetables and quinoa in a large mixing bowl.
- Stir in chopped green onions and tomatoes.
- Add Parmesan and gently toss. Makes 6 servings
Notes
Prepare quinoa according to package directions. Set aside.
Saute sweet onion in a drizzle of olive oil over medium heat.
When onions are transparent, 5 minutes or so, add mushrooms, zucchini, red pepper and saute.
Let the vegetables cook for 5-10 minutes until just done. Do not overcook.
Top vegetables with fresh spinach leaves and let the heat from the vegetables wilt the spinach.
As the spinach wilts, stir it into the vegetables until thoroughly incorporated.
Season with salt and pepper, a dash of soy sauce and a dash of balsamic vinegar.
Combine vegetables and quinoa in a large mixing bowl.
Stir in chopped green onions and tomatoes.
Add Parmesan and gently toss. Makes 6 servings
Saute sweet onion in a drizzle of olive oil over medium heat.
When onions are transparent, 5 minutes or so, add mushrooms, zucchini, red pepper and saute.
Let the vegetables cook for 5-10 minutes until just done. Do not overcook.
Top vegetables with fresh spinach leaves and let the heat from the vegetables wilt the spinach.
As the spinach wilts, stir it into the vegetables until thoroughly incorporated.
Season with salt and pepper, a dash of soy sauce and a dash of balsamic vinegar.
Combine vegetables and quinoa in a large mixing bowl.
Stir in chopped green onions and tomatoes.
Add Parmesan and gently toss. Makes 6 servings