This is a variation of a recipe from the Eat Clean Diet Cookbook. Quinoa (pronounced "Keenwa") is an ancient Inca grain that is a complete protein. This recipe serves four but can easily be doubled. This is a vegan recipe.
Ingredients:
2 tsps extra virgin olive oil
1/2 large onion, peeled and chopped
1 garlic clove, minced
1 cup red or white quinoa, well rinsed and drained (quinoa has a bitter coating that must be rinsed off before you cook it). It is best to rinse it in a strainer, then place it in a large bowl of hot water for 5 minutes. Then rinse it again in a strainer under cold water and drain well.
1 cup low sodium vegetable broth
2 tbsps freshly grated lemon zest
2 cups mixed greens, chopped
2 carrots, peeled and finely chopped
1 sweet yellow pepper, finely chopped
juice of 1/2 a lemon
juice of 1/2 a lime
sea salt and freshly ground black pepper
2 green onion, trimmed and chopped for garnish
Directions:
1. Place olive oil in a large skillet and heat over medium heat. Add onion, garlic, carrots and peppers. Cook until onion is translucent, about 8 minutes, stirring regularly.
2. Stir in rinsed and drained quinoa and cook for 5 minutes. The grains should become lightly browned. Add veggie broth, lemon zest & mixed greens. Bring to a boil. Reduce heat and let cook, covered for 20 minutes, until quinoa becomes translucent.
3. Remove pan from heat and let stand for 10 minutes. Fluff with a fork and toss in the citrus juices. Season with salt & pepper. Serve immediately. Garnish with chopped green onion.
