I absolutely love this recipe I came across over on Reclaiming Provincial. Although it’s meant to be a breakfast recipe, I’ve eaten it for every meal of the day. I love that it’s wildly adaptable to suit your tastes, easily doubled or tripled depending on the number of people you’re feeding, and it’s super simple to make!
If you’ve never cooked quinoa, today’s your day! And if you’ve never dared to say the word quinoa aloud, well, today’s your day for that too – it’s pronounced more or less like keen-wa. Say it with me – keen-wa – keen-wa – quinoa. Easy. It’s pretty much like cooking rice – the first couple times you’re not entirely sure if you’ve done it right, but you’ll get the hang of it! And it’s totally worth it – quinoa is this wonderful, healthy blank canvas that you can adapt to suit your preferences! It’s perfect if you like to have a vegetarian night every once in a while because it’s incredibly high in protein too.
This particular recipe calls for broccoli, mushrooms, spinach, and green onions, but you can use whatever you have on hand! It’s great if you have random veggies left in your fridge and aren’t sure what to do with them. My only tip is that you make sure you rinse your quinoa in a mesh strainer before cooking it – it can have a bitter flavor if you skip that step. Enjoy! Let me know if you adapt this recipe – I’d love to hear how you tried it!
Quinoa and Veggies
Ingredients
- 1/2 cup quinoa rinsed
- 1/2 cup water
- 1/2 cup milk
- handful of broccoli cut into bite-sized pieces
- handful of mushrooms rinsed and sliced
- handful of spinach
- cheddar cheese or cheese of your choice
- green onions diced
- salt and pepper to taste
Instructions
- Heat a little olive oil or coconut oil in a pan over medium high and sauté broccoli and mushrooms till cooked, about 5 minutes. (Mine took closer to 10 minutes.)
- Add spinach, stir, and remove from heat once slightly wilted.
- While the veggies are cooking rinse your quinoa in a mesh sieve and drain.
- Then combine quinoa, water, and milk in a sauce pan and bring to boiling. Immediately reduce heat to a simmer and cover. Let cook 8-10 minutes, or until done, stirring occasionally. Quinoa is done when you can see the little ring around each grain and it no longer crunches when you bite into it.
- Once quinoa is finished, add veggies and combine. Salt and pepper to taste.
- Serve topped with cheese and green onions.
Notes