This is one of my favorite fall and winter go-to recipes. It is quick and easy to make, vibrantly colorful, easy to digest and is so good! I’m talking so good that even die-hard carnivores who scoff at vegetarian cuisine love it and are satisfied. The great thing about it is you can use whatever fresh veggies you like and/or are in your fridge. Anything goes.
I love using quinoa because it is naturally gluten-free, high in protein (1 cup of cooked quinoa has 8g of protein and scores an impressive 106 on the Nutrition Data Amino Acid Score), fiber, magnesium, manganese and B vitamins. It is also really easy to make, cooks very quickly- about 15 minutes- for a whole grain (well, technically a seed) and is yummy hot or cold.
To make this recipe vegan/paleo/dairy-free simply skip the goat cheese and use a jar of chick peas (or really any favorite bean) that has been drained and rinsed well instead.
Warm Quinoa Salad
1 C sprouted quinoa, rinsed very well (2-3 minutes) in a sieve under cold running water
2 C low sodium, gluten-free and MSG-free vegetable broth
2 tsp coconut oil
1 red onion, chopped
1 C mushrooms, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 red bell pepper, chopped
2 C rapini, chopped (also known as broccoli rabe or broccolini. Regular broccoli florets work well too)
2 tsp Italian herbs (or herbs de Provence) (sodium and MSG-free- just herbs)
1/2 tsp dried basil
Pink Himalayan salt and fresh black pepper to taste
1 cup green or yellow beans, chopped
4 oz organic goat’s cheese, crumbled or 1-14oz BPA-free jar of chick peas with no added salt -rinsed and drained very well (optional)
4 cups chopped greens- kale, spinach, collards, Swiss Chard, whatever you like and have on hand
1/4 C fresh parsley, chopped
2-3 Tb extra virgin olive oil
In a large pot cook the quinoa in the vegetable broth according to the package directions.
Meanwhile over medium heat melt the coconut oil and add the chopped onion. Saute until softened, 3-4 minutes. Add the mushrooms and saute an additional 2 minutes. Add the garlic, zucchini, red pepper, rapini, Italian seasoning, basil and season to taste. Stir well and saute for another 3 minutes.
Add the green beans, goat cheese or drained chick peas and leafy greens and saute an additional 2-4 minutes or until the greens are wilted, the vegetables are tender crisp and the beans are warmed through. Remove from heat.
Stir the cooked quinoa into the vegetables and toss well. Sprinkle with parsley, drizzle with olive oil and toss well. Taste and adjust seasoning as required. Serve immediately. Enjoy!
What is your favorite quick, healthy and easy way to enjoy quinoa? Please let me know in the comments below and on Facebook!
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