Quinoa & Vegetables Recipe

Prepare the Quinoa and Couscous

Rinse 1 cup of multi-color quinoa under cold water until the water runs clear. In a medium saucepan, combine the rinsed quinoa with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork. For the couscous, bring 1 cup of water to a boil in a separate pot. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of mixed spring vegetables (carrots, bell peppers, zucchini) and sauté for about 5-7 minutes until they are tender but still crisp. Stir in 1 cup of chopped kale and continue to cook for an additional 2-3 minutes until the kale is wilted.

Prepare the Mango Vinaigrette

Peel and chop the whole mango, and place it in a blender. Add 3 tablespoons of olive oil, 1 tablespoon of honey, and 2 tablespoons of rice vinegar. Blend until smooth. Season with salt and black pepper to taste.

Combine and Serve

In a large bowl, combine the cooked quinoa, couscous, sautéed vegetables, and mango vinaigrette. Toss gently to combine all ingredients evenly. Adjust seasoning with additional salt and pepper if necessary. Serve warm or at room temperature.