Ingredients
The following ingredients have 4 Servings
- 3 cups water
- 1½ cup quinoa ((I used a mix of colors - black, red, & white))
- olive oil for the pan
- 1 cup yellow onion, (finely chopped)
- 1 tablespoon garlic, (minced)
- 1½ teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 cup carrots, (peeled, cut into small dice)
- 2 cups zucchini, (washed, dried & cut into small dice)
- 1 cup red bell pepper, (washed, dried & cut into small dice)
- 1 tablespoon fresh lemon juice
- ⅓ cup fresh basil, (washed, dried and finely chopped)
- salt and freshly ground black pepper
Instruction
- Pour the water into a medium-sized pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
- Sprinkle in the paprika, oregano and thyme and mix. Once it’s very aromatic, add the carrots and cook for a few minutes. Then add the zucchini and pepper and cook, stirring often until all of the vegetables are tender, about 8 minutes.
- Either in a large mixing bowl, or directly in the sauté pan if it’s big enough — fold the cooked quinoa into the vegetables.
- Add the lemon juice and basil and then season generously to taste with salt and pepper. (Here's How to Season to Taste.)
- Serve warm or at room temperature.
