Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.
Step 2
While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.
Step 3
When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.
Ingredient Note
Step 4
Use different vegetables, such as asparagus, green beans, celery, and mushrooms—just be sure there are several colors and about 4 to 5 cups total.
Step 5
Vary the herb—try dill, tarragon, or rosemary.
Serving & menu ideas
Step 6
Serve with Lemon Herb Tofu (page 68), corn on the cob with one of our toppings (page 188), or Broccoli Tomato Salad (page 204).
