Smoky Lemon Vegetable Quinoa Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 cups water
- 1 tablespoon minced garlic
- sea salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 cup finely chopped yellow onion
- olive oil for the pan
- 1 1/2 teaspoons smoked paprika
- 1 1/2 cup dry quinoa (i used a mix of colors - black red, & white)
- 2 teaspoons each: dried oregano & dried thyme
- 1 cup peeled carrots cut into small dice
- 2 cups zucchini washed dried & cut into small dice
- 1 cup red bell pepper washed, dried & cut into small dice
- 1/3 cup fresh basil washed, dried and finely chopped
- Carbohydrate 2.64032306013786 g
- Cholesterol 0 mg
- Fat 0.164501910494521 g
- Fiber 0.799932063410741 g
- Protein 0.500289734730476 g
- Saturated Fat 0.0199308939554616 g
- Serving Size 1 1 as a sdie (151g)
- Sodium 32.1187682938167 mg
- Sugar 1.84039099672712 g
- Trans Fat 0.0614609786345927 g
- Calories 13 calories
Pour the water into a medium-sized pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.While the quinoa is cooking, coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.Sprinkle in the paprika, oregano and thyme and mix. Once it’s very aromatic, add the carrots and cook for a few minutes. Then add the zucchini and pepper and cook, stirring often until all of the vegetables are tender, about 8 minutes.Either in a large mixing bowl, or directly in the sauté pan if it’s big enough — fold the cooked quinoa into the vegetables.Add the lemon juice and basil and then season generously to taste with salt and pepper. (Here's How to Season to Taste.)Serve warm or at room temperature.
