Tri-color Quinoa (gf) Recipe
A vibrant blend of tri-color quinoa, offering a nutty flavor and a delightful chewy texture, perfect for a nutritious gluten-free meal.
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Ingredients
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Quinoa and Vegetables
Method
Preparation
- 1
Cook the Quinoa
Rinse the tri-color quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent. Add the diced red and yellow bell peppers and zucchini, and cook for another 5 minutes until the vegetables are tender.
- 3
Combine Ingredients
Stir in the cooked quinoa, halved cherry tomatoes, lemon juice, salt, and black pepper into the sautéed vegetables. Mix well and cook for an additional 2-3 minutes until everything is heated through.
- 4
Garnish and Serve
Remove from heat, stir in the chopped parsley, and serve warm or at room temperature.