Ingredients
The following ingredients have 8 Servings
- 3 Tbsp. Olive oil
- 2 cups water
- 1 cup cooked quinoa
- 1 can kidney beans (low sodium, drained)
- 3 cloves garlic (minced- (I used out of the jar))
- 1/2 large red onion (diced)
- 3-5 carrots (peeled and diced)
- 3 stalks celery (diced)
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. oregano
- 4 cups vegetable stock
- 2 tsp. Sriracha
- 2 large zucchini (spiralized)
- Freshly squeezed lemon juice (I used 1/2 lemon)
- salt and pepper to taste
Instruction
- Heat olive oil in a large stockpot over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, rosemary, and oregano until fragrant, about 1 minute.
- Meanwhile cook quinoa if you have not done so already.
- Whisk in vegetable stock and 2 cups water; bring to a boil. Stir in zucchini noodles, quinoa and kidney beans; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice and Sriracha; season with salt and pepper, to taste.
- Serve immediately.
