straight from the earth

Start by rinsing the quinoa and brown rice under cold water. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and water is absorbed. For the brown rice, combine 1 cup of rice with 2 cups of water in another pot, bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

Prepare the Grains

While the grains are cooking, chop the carrots, zucchini, bell pepper, and red onion into bite-sized pieces. Rinse the spinach and set aside.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Then, add the chopped carrots and onions, sautéing for about 5 minutes until they begin to soften.

Sauté the Vegetables

Stir in the zucchini, bell pepper, and spinach. Season with salt and black pepper. Continue to sauté for an additional 5-7 minutes until all vegetables are tender and vibrant.

Add Remaining Vegetables

Once the grains are cooked, fluff them with a fork and add them to the skillet with the vegetables. Drizzle with fresh lemon juice and add chopped fresh basil. Stir well to combine all ingredients.

Combine Everything

Taste and adjust seasonings if necessary. Serve warm, garnished with additional basil if desired.

Straight From The Earth