Quinoa with Vegetables

Wonderfully delicious, and incredibly healthy and nourishing.

Recipe author

Servings:

Quinoa

Bell peppers

Green beans (more or less as you like — the amount isn't crucial, it's all to taste)

100

Carrot (1 large or 2 smaller)

Zucchini (zucchini or other summer squash, whichever you prefer)

Rosemary (2 sprigs)

Thyme (2 sprigs)

Pine nuts

Arugula

100

Lemon (cut into 4 wedges)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 36 % 4 g

Carbohydrates 45 % 5 g

61 kcal

GI: 100 / 0 / 0

Be sure to rinse the quinoa several times. Put 2 cups of water, salt, rosemary, and thyme in a pot. Add the quinoa to the water. Bring to a boil, lower the heat, and cook until the water has evaporated (about 15–20 minutes, no longer). Once it's cooked, remove the rosemary and thyme sprigs from the quinoa. While the quinoa cooks, heat some vegetable oil in a deep skillet (to medium heat). Add the diced vegetables to the skillet — carrot first, then the rest. Sauté for 5–10 minutes until softened (don't overcook; the vegetables should stay in distinct cubes and not turn to mush). Toss the cooked quinoa with the vegetables. Or, if you prefer, leave the quinoa separate and plate it next to the vegetables. Divide among plates and sprinkle with pine nuts. Garnish with arugula. Serve with a lemon wedge.

Caloric content of the products possible in the composition of the dish

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