Side Options Recipe
Make Side Options Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Medley
Quinoa Salad
Method
Vegetable Medley
- 1
Prepare the Vegetables
Wash and peel the carrots. Cut them into thin slices. Dice the bell pepper and zucchini into bite-sized pieces.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 3
- 4
Add the Remaining Vegetables
Add the diced bell peppers and zucchini. Season with salt, black pepper, and dried Italian herbs. Stir well to combine.
- 5
Finish Cooking
Continue to cook for an additional 5-7 minutes until all vegetables are tender but still crisp.
Quinoa Salad
- 6
Cook the Quinoa
Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
- 7
Prepare the Salad Ingredients
While the quinoa cooks, dice the cucumber and halve the cherry tomatoes. Chop the fresh parsley.
- 8
Mix the Salad
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.
- 9
Dress the Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour the dressing over the quinoa mixture.
- 10
Toss and Serve
Toss everything gently until well combined. Sprinkle with fresh parsley and serve.