Garden Quinoa

15 Min.
30 Min.
6
Ingredients
2
cups water
2 cups water
1
cup traditional quinoa, rinsed and drained
1 cup traditional quinoa, rinsed and drained
1
teaspoon Better Than Bouillon® Organic Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Organic Seasoned Vegetable Base
cups fresh broccoli florets
1½ cups fresh broccoli florets
1
small red bell pepper, seeded, stemmed and chopped
1 small red bell pepper, seeded, stemmed and chopped
2
green onions thinly sliced
2 green onions thinly sliced
1
large carrot, peeled and grated
1 large carrot, peeled and grated
½
cup golden raisins
½ cup golden raisins
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
1
tablespoon grape seed oil
1 tablespoon grape seed oil
1
teaspoon cumin
1 teaspoon cumin
1
teaspoon sugar
1 teaspoon sugar
¼
teaspoon salt
¼ teaspoon salt
¼
teaspoon black pepper
¼ teaspoon black pepper
teaspoon ground cinnamon
⅛ teaspoon ground cinnamon
Directions
  1. In a large saucepan, over medium-high heat, add water, quinoa and Vegetable Base; stir until base is dissolved.
  2. Bring to a boil then reduce heat to a simmer. Cover and cook until done, about 25 minutes, stirring occasionally.
  3. In a large bowl, add broccoli, red bell pepper, onion, carrot and raisins.
  4. In a small bowl, whisk lemon juice, oil, cumin, sugar, salt, pepper and cinnamon; set aside.
  5. Add cooked quinoa to bowl of vegetables and stir to combine. Pour lemon juice mixture over the top and stir to coat.
For an extra hot and spicy Garden Quinoa recipe, exchange the black pepper for cayenne pepper.

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