Quinoa with Summer Vegetables
Makes 6-8 side servings
1 cup cooked quinoa (follow package directions for cooking)
3 Tablespoons olive oil
2 carrots, cut into small pieces
1/2 onion, chopped
1 cob of corn, kernels cut off the cob or 1 small can corn, drained
1 zucchini, chopped
1/2 red bell pepper, chopped
1 head broccoli, cut into small pieces
2 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1-2 scallions, chopped
Parsley, chopped for garnish
In a large skillet, heat olive oil over medium heat. Add vegetables and cook about 15 minutes or until just tender. You want a bit of a crunch to the veggies. Stir in the balsamic vinegar.
In a large bowl, combine cooked veggies and quinoa. Season with salt and pepper. Toss in scallions and parsley.
Serve warm, room temperature or chilled.
*Use any vegetables you have on hand or prefer.
*Add chopped nuts such as walnuts or pine nuts for extra crunch.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com