Camp Nelson Recipe
Make Camp Nelson Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetable Medley
Seasoning
Method
Prepare the Quinoa
- 1
Rinse the Quinoa
Place 1 cup of quinoa in a fine mesh strainer and rinse under cold running water for about 1-2 minutes to remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 3
Sauté the Vegetables
- 4
Heat the Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 5
- 6
Add the Bell Pepper, Zucchini, and Carrot
Stir in the diced bell pepper, zucchini, and shredded carrot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Season the Dish
- 7
Add Spices
Sprinkle in the cumin, paprika, salt, and black pepper. Stir well to combine and cook for an additional 2 minutes.
- 8
Mix in the Quinoa
Add the cooked quinoa to the skillet and mix everything together gently. Cook for another 2-3 minutes until heated through.
- 9
Garnish
Remove from heat and stir in the chopped fresh parsley before serving.
