3-6m Name+2 Element Recipe

Cooking Instructions

1. 1

   Prepare the Quinoa

   Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. This removes the natural coating, called saponin, which can make the quinoa taste bitter.

2. 2

   Cook the Quinoa

   In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

3. 3

   Chop the Vegetables

   While the quinoa is cooking, chop 1 red bell pepper and 1 zucchini into small, bite-sized pieces.

4. 4

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red bell pepper and zucchini, and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

5. 5

   Combine Ingredients

   Once the quinoa has finished resting, fluff it with a fork and add it to the sautéed vegetables. Stir in 0.5 cups of chopped fresh parsley and 2 tablespoons of lemon juice. Mix until everything is well combined.

6. 6

   Serve

   Taste and adjust seasoning if necessary. Serve warm as a delightful side dish or a light main course.