Quinoa with confetti vegetables
Time to prepare:
1 cup uncooked quinoa
1 1/2 cup water
1 tsp. olive oil
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 small garlic clove, crushed through a press or finely minced
2 cups packed strips (1/2 inch) of romaine or other lettuce
1 carrot, coarsely shredded
1 large zucchini, finely diced (1/4 inch)
1 large red bell pepper, finely diced (1/4 inch)
1/4 cup red onion, finely diced (1/4 inch)
1/2 cup corn kernels
Pinch of salt and pepper, as needed
Thoroughly wash quinoa either by washing through a sieve or soaking in fresh water several times. Unwashed quinoa will have a bitter taste. Boil 1 1/2 cup water and add 1tsp. olive oil. Add 1 cup washed of quinoa and lower temperature to medium heat for a low boil. Stir quinoa every few minutes to avoid sticking to the bottom of the pot. After all the water has boiled out of the pot and the quinoa is tender (10-15 minutes), remove the quinoa from the heat, transfer to a large bowl and allow it to cool.
Meanwhile, make the dressing: whisk together oil, lemon juice and garlic; set aside.
Fluff the quinoa with a fork. Add lettuce, carrot, zucchini, bell pepper, onion and corn. Add dressing and salt and pepper sparingly, or as needed. Serve at room temperature.
Credit: Lindsay Vespignani
Colored vegetables highin antioxidants.
Quinoa (pronounced: keen-wah)is an excellent source of protein and fiber. Use this dish as great “clean out the veggie drawer before it goes bad” dish and can be substituted to include cooked chicken, shrimp or feta cheese.