AuthorlisaSource: Gluten Free Goddess
2 1/2 cups cooked quinoa (even tastier if cooked with your favorite broth in place of water)
Olive oil
1 onion, diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
A fistful of slender asparagus or green beans, trimmed, sliced
1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
1 small zucchini or summer squash
1 bell pepper- red, yellow, orange or green, cored, sliced
2 cups Baby Bella mushrooms, trimmed, sliced
A handful of grape or cherry tomatoes, halved
Sea salt and ground pepper
Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
1
When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat.
2
Add the onion, stir until translucent.
3
Add the garlic and cook for a minute.
4
Add the remaining vegetables. Season with sea salt, pepper, and herbs.
5
Add the balsamic vinegar. Stir-fry until tender.
6
Scoop the cooked quinoa out of the rice cooker and add it into the wok.
7
Stir to combine with the vegetables.
8
Taste test and add more salt or seasoning if it needs it.
9
Remove from heat. Drizzle with extra virgin olive oil and toss to fluff.
10
Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.
11
Before serving it cold, taste test again and adjust seasonings.
CategoryOther Vegetables
Ingredients
2 1/2 cups cooked quinoa (even tastier if cooked with your favorite broth in place of water)
Olive oil
1 onion, diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
A fistful of slender asparagus or green beans, trimmed, sliced
1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
1 small zucchini or summer squash
1 bell pepper- red, yellow, orange or green, cored, sliced
2 cups Baby Bella mushrooms, trimmed, sliced
A handful of grape or cherry tomatoes, halved
Sea salt and ground pepper
Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste
