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I made this really awesome quinoa last night after desperately scrounging around my fridge and pantry (we’re low on food). It’s vegan and delicious and very, very good for ya. It’s handy if you need something to do with produce that’s about to go bad. It’ll make enough for three or four people to eat at once, and the leftovers are just as good. I have brussels sprouts on the side but pretty much anything will do.
1 cup quinoa, uncooked 1/4 cup chopped bell peppers (I used green & red) 1/2 cup chopped raw spinach 1/2 cup diced tomatoes (I used the canned kind with basil and oregano) 1/4 cup chopped red onion 2 cloves fresh garlic, diced 2 sprigs rosemary, bruised and chopped olive oil to sautée vegetables salt, pepper, and dried basil to taste
Rinse and drain quinoa in cold water. Place two cups water per one cup quinoa into a pot and bring to a boil, then reduce to simmer and cover. Cook 10-15 minutes, stirring occasionally. Add rosemary about two minutes before it’s done. All the water should be absorbed and the quinoa should be light and fluffy.
Heat up olive oil and garlic in a pan. Add peppers and onions and sautée about 45 seconds. Add spinach and cook until wilted, or dark green and soft. If you’re using a fresh tomato, add that for about 20 seconds. Take off heat and add to quinoa. Season to taste and enjoy!
