Minted Quinoa

Add some non-starchy vegetables to your plate this month! Here are some ideas to try out:

Artichokes

Asparagus

Beans

Beets

Broccoli

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Celery

Cucumbers

Eggplant

Mushrooms

Onions

PEPPERS

Radishes

Spinach

Squash

Tomatoes

Zucchini

Which are your favorites? Which are new to you?

 

Try this recipe to incorporate some of these delicious whole foods into your meal planning for this month:

 

Minted Vegetable Quinoa

2 c Quinoa

1 c chopped firm tomatoes

1/4 small diced red or yellow onion

1 bunch of mint, washed, removed from stems and rough chopped

3 cloves garlic, diced

1 c radishes, chopped

1 c brussel sprouts, washed and cut in half

1 Serrano pepper, washed and minced

1 c carrots

1 c fava beans, cooked

1/4 c lemon juice

zest one lemon

Add all vegetables to a large bowl, toss in olive oil  and lemon juice, set aside

In a pot with the ability to hold five cups, add four cups water, bring to a rolling boil, add quinoa. Let boil for three minutes, then cover, turn down to low. Let cook for twenty to thirty minutes or until quinoa is tender. Remove from heat and add quinoa to large bowl, set aside.

In a large skillet, add vegetables and sauté in two tablespoons of olive oil for five minutes, remove and add to quinoa mixture. Toss to combine. Add fava beans. Sprinkle lemon zest and mint, add additional tablespoon of olive oil if you choose. Enjoy a bowl of this flavorgasmic quinoa vegetable!

DON’T FORGET, I want to know how it turns out! Enjoy!

 

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