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.
SAUTE THE FRESH VEGETABLES IN A LITTLE OLIVE OIL.
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.
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