click here First of all, I’d just like to start by saying that I knew nothing about cooking until a few years ago when I got married. Before then I knew how to make pasta, eggs, and cookies. So you can trust me when I say if I can do it, you can do it!
I decided to put this on the blog because recently I’ve been getting a lot of compliments on my quinoa recipe. The funny thing is they always start with something about how they’ve tried cooking it before and it never turned out right or how they just couldn’t get into it. Then they go on to tell me how awesome and amazing my recipe is and that they need it immediately so they can rush home and make some more! (Ok, I might be embellishing a tad, but peeps really do love this recipe. 🙂)
The fact is I only recently discovered my own love for quinoa. I always knew it was a good choice if you’re trying to stick to healthier carbohydrate options or if you’re trying to stay away from gluten. Buuut I’m not very adventurous when it comes to food, especially the kind that I can’t figure out how to pronounce based on how it is spelled! (I’m still uncomfortable when I have to talk about açaí berries.) However, thanks to my awesome little sis who showed me how to make this, I’m now a big fan of quinoa. The great thing about this recipe is that it’s really easy and flexible, so you can use whatever stuff you like. So without further ado, I give to you my recipe for veggie quinoa.
- 1 Cup of quinoa
- 2 T Olive Oil
- 1 T Garlic (minced)
- Veggies (I love zucchini squash, tomatoes, bell pepper, & onions, but you can really use whatever you’ve got or prefer)
- garlic powder
- Salt & pepper
- For the quinoa, I honestly just follow the directions on the back of the bag, but here are a couple tips
- Normally I would totally skip something like this, but make sure to rinse the quinoa first. Otherwise I hear it can have a bitter taste. I use a mesh strainer and run cold water over it for about a minute or so.
- Ya gotta wait until the quinoa has “popped” and most of the water is gone. Lacey likes to say it looks like little bugs….it sounds weird but once you see it, well, it kinda does. 😉
- Like I said you can use any veggies you like. I like a lot of veggies. So I usually end up using about 2 zucchini or yellow squash, half an onion, half a large bell pepper, and a handful of cherry tomatoes. (Sometimes I’ll throw spinach in there too, if I’m trying to use it before it goes bad. 🙂
- Chop veggies up into bite sized pieces.
- Saute veggies in ~ 2T of olive oil, starting with 1 heaping T of garlic, onions, and squash. With a few minutes left, add in the bell peps and tomatoes.
- Sprinkle quinoa with garlic powder, salt, and pepper, then combine with veggies
- Salt and pepper to taste (quinoa is pretty bland so you might have to add a little more to your own serving)
Pair it up with some grilled chicken and there you have it! A healthy and delicious meal. Try it out and let me know how it goes.