It’s time to reveal another recipe that I’m frequently cooking: the Veggie Quinoa dish, one of my favorites! I love cooking quinoa because it’s gluten free and quite high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. This dish is quite easy to prepare, you just need patience and a bit of passion to succeed. So, here we go, for this dish you will need the following ingredients:
How to prepare:
Step 1: Put your quinoa in a pot and just like the red lentil, wash it in many waters until the final water is clean. This is a standard procedure every time you want to cook something plant-seed related. After you cleaned it properly, you can add water and put it to boil.
Step 2: Add a pinch of salt to the pot and a few drops of olive oil. After that, add the baby carrots or normal carrots that you can cut in small pieces.
Step 3: Here you have two major options. You can either put you veggies (peas, corn, cauliflower, broccoli) in a tray which you can grease with a bit of natural butter or you can just put a bit of olive oil on top of the veggies, add some spices (paprika, salt, pepper etc) and let it to cook for around 20 minutes at 275 degrees. Or, you can prepare your veggies in a pan with a bit of olive oil by adding the red onion cut in small pieces first and then the veggies (frozen or fresh), this procedure is a bit faster but I prefer cooking my veggies in the oven since they taste way better like this.
Step 4: When the quinoa starts growing and the water is almost gone, you can now add the veggies. Mix them together with tomato broth, additional spices if needed, fresh parsley, two nice avocados and garlic cut in really small pieces. And it’s done! Bon apetit! 🙂