Quinoa Primavera

I love finding good deals although, I’ll admit, I’m not very good at it!  I especially love when I can find a “two-for-one” deal because I kind of feel like I’m getting something for free. 

That’s kind of how I felt last night when I started putting all these wonderful veggies together…side dish or main meal, you choose!  Other than a bit of chopping and shredding, this meal came together fairly quickly, which is what I needed for our busy softball game night (the season is almost over!!) And to top things off, there was leftovers!

Light enough to pair with your favorite protein…for the hubs and princesses I made it a “one-dish” meal by mixing in some baked chicken breast.

Quinoa Primavera

Ingredients:

2 Tbsp extra virgin olive oil

2 cloves garlic, minced

2 shallots, chopped

2 celery stalks, chopped

1 small zucchini, chopped

1 cup shredded carrots (about 2 carrots)

1 1/2 tsp curry powder

3 cups low-sodium veggie broth

1 cup colored quinoa, rinsed

1/2 cup grated Parmigiano Reggiano cheese

3 Tbsp chopped fresh flat-leaf parsley

Sea salt and fresh ground pepper, to taste

 Directions:

Heat a medium skillet over medium-high heat.  Add olive oil.  Add garlic, shallots, zucchini, carrots and celery.  Saute for about 5 minutes.

Add the curry powder and veggie broth and bring to a boil.

Add quinoa and return to a boil.  Cover and reduce to medium heat.  Cook, stirring occasionally, until the quinoa absorbs the liquid (about 15-20 minutes).  Uncover and stir in cheese and parsley.   Season with salt and pepper and serve!

Hearty enough to eat alone or, in my case, use as a fabulous topper to your favorite green salad!  All of us enjoyed a homemade gluten free garlic biscuit and some fresh apple slices to round out our meals.

 

Blessings,

J’lene

This post is also shared on Allergy Free Wednesdays!