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!
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
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.
This post is also shared on Allergy Free Wednesdays!