It’s a fiesta, and you need something healthy to bring, why not bring a bowl of Quinoa goodness filled with yummy veggies? Friends love this meal because you can add this rendition to breakfast, lunch, or dinner or simply eat it alone if you’re VEGAN.
It’s simple, easy to make, easy to warm up, and easy for meal preps for the week.
Chopped vegetables on a platter
Vegetables in Skillet w Coconut or Olive oil
Sauteed vegetables and Quinoa
INGREDIENTS:
1 Cup organic Quinoa
2 cups water
2 carrots-roughly chopped
1 large Tomato or 1 cup tomatoes-chopped
1 small onion-chopped
1Â zucchini
4 Garlic cloves-minced
1/2 can corn-drained
1/2 can Black beans-drained
1 tsp Salt
1/2 tsp Turmeric
2 Tbls unrefined Coconut oil
optional items to add (bell pepper)
DIRECTIONS:
Boil Quinoa as directed on package in water
Melt coconut oil in Skillet on Med/High heat
Add Garlic, onions in skillet for about 1 minute
Add squash, tomatoes, into skillet and sautee for an additional 3 minutes. (continuously stirring)
Reduce heat to Low until Quinoa is opaque and done
Add Quinoa to vegetable mixture. Stir about 1 minute
Add Black beans, corn, salt, and Turmeric and cook on Med Heat for 2 minutes. (stirring continuously)