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Frijoles and Broccoli Quinoa

October 27, 2015 by Linda Leave a Comment

 

75.32 Frijoles and Broccoli Quinoa

FRIJOLES AND BROCCOLI QUINOA

My goal leading up to Easter is to eat all vegetarian this week.  And so far it hasn’t been all that difficult.  Plus I had a lot of fresh vegetables because I had just gone grocery shopping a couple of days ago.  I like meals that I can cook in less than 45 minutes and are healthy but delcious!  This Frijoles and Broccoli Quinoa fit the bill.

 

 

75.11 Frijoles and Broccoli Quinoa

SAUTE THE FRESH VEGETABLES IN A LITTLE OLIVE OIL.

 

75.21 Frijoles and Broccoli Quinoa

ADD THE KIDNEY BEANS AND THEN THE COOKED QUINOA AND SEASONINGS.

 

SERVE WITH YOUR FAVORITE GREENS AND A LIGHT OLIVE OIL DRESSING.  DON’T FORGET A GLASS OF RED OR WHITE WINE.

FRIJOLES AND BROCCOLI QUINOA

Serves 4 (light portions or lunch)
Serves 3 for dinner with a salad

  • 1 cup quinoa, cook as directed on package
  • 2 cups broccoli
  • 1 cup peppers, (red, yellow, orange or green)
  • 1 cup mushrooms, sliced
  • 2 cloves fresh garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • salt and pepper to taste

Cook quinoa according to package directions, 2 cups water to q cup quinoa.  Add a little salt and pepper and garlic powder.  Set aside.

Saute vegetables until slightly soft in 1 tablespoon olive oil.  Add the garlic and cumin.  Stir and then add 1 tablespoon olive oil, the cooked quinoa and stir to mix and cook for a few minutes.  Add salt and pepper to taste, or as you like it.
With this I served a delicious salad of baby red leaf romaine lettuce with a dressing of olive oil, lime juice, soy sauce and salt and pepper.

Filed Under: Beans or Legumes, Easy Recipes, Sides Tagged With: beans, easy side dishes, quinoa

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