River Valley Recipe
Make River Valley Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Vegetables
Seasoning
Garnish
Method
Preparation
- 1
Rinse Quinoa
Thoroughly rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2
Prepare Broth
In a medium saucepan, bring 2 cups of vegetable broth to a boil.
Cooking
- 3
Cook Quinoa
Add the rinsed quinoa to the boiling vegetable broth. Reduce heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- 4
Chop Vegetables
While the quinoa is cooking, chop 1 medium bell pepper, 1 medium zucchini, and 1 small red onion into bite-sized pieces.
- 5
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bell pepper, zucchini, and red onion. Sauté for about 5-7 minutes until they are tender.
- 6
Add Garlic and Seasoning
Mince 2 cloves of garlic and add to the skillet. Stir in 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Cook for an additional 2 minutes.
- 7
Serving
- 8
Garnish and Serve
Chop 2 tablespoons of fresh parsley and sprinkle over the quinoa and vegetable mixture. Top with 0.5 cup of crumbled feta cheese. Serve warm.
