7700 ..^ GGRRIILLLLEEDD^ VVEEGGEETTAABBLLEE QQUUIINNOOAA^ SSAALLAADD^
Another tasty variation which will take you about 15 minutes of prep time and about 40
minutes of cooking time for a total of about 55 minutes and will yield you about 4 to 6
servings to enjoy.
Ingredients:
1 cup (250 mL) quinoa
1 sweet red pepper, quartered
1 sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2-inch thick strips
12 asparagus spears, trimmed
1/2 cup (125 mL) Light feta cheese, crumbled
1/4 cup (60 mL) toasted pumpkin seeds
3 tbsp (45 mL) chopped fresh cilantro
CChhiippoottllee VViinnaaiiggrreettttee:: (^)
CChhiippoottllee VViinnaaiiggrreettttee:: (^)
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) red wine vinegar
1 canned chipotle pepper in adobo sauce, minced
2 tsp (10 mL) liquid honey
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) pepper
How to prepare:
Soak quinoa in cold water for 3 minutes; drain in sieve.
In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil.
Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.