Quinoa, a staple of the Incas, is a gluten-free whole protein and a good source of phosphorus, magnesium, iron, and fiber.
Quinoa with Mixed Vegetables
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Ingredients
- ½ cup quinoa
- 1 cup carrot juice
- 1 low-sodium vegetable bouillon cube to make 2 cups broth
- 2 cloves garlic crushed
- 2 tablespoons flax oil
- 1 tablespoon extra-virgin olive oil
- ½ red onion diced
- 2 stalks celery diced
- 1 red bell pepper diced
- 2 small zucchini quartered lengthwise and diced small
- ½ teaspoon sea salt
- 4 scallions sliced
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Wash quinoa well, drain, and place in a saucepan with carrot juice and bouillon cube. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cover and cook for 15 minutes, or until liquid is absorbed. Remove from heat and set aside.
- Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zucchini and salt, stirring constantly. When mixture is heated through and zucchini is wilted slightly, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnished with chopped parsley.
Recipe Notes
Nutrition Facts
Quinoa with Mixed Vegetables
Amount Per Serving
Calories 115
% Daily Value*
Sodium 204mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING:115 cal, 46% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 2g fiber, 204mg sodium
