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Garden Fresh Quinoa Pilaf Recipe (vegan)1 cup of chopped sweet onion3-4 cloves of garlic1/4 cup of olive oil2 cups of chopped zucchini1 heaping cup of chopped sweet or bell pepper1 heaping cup of chopped fresh tomato (skins on is ok)1 1/2 cups of dry quinoa 3 cups of vegetable brothsea salt and cracked pepper to tastehandful of freshly chopped basil and parsley to serve In a medium to large pot, saute the chopped onion and garlic in the olive oil. Then after a minute add the zucchini and peppers, saute all together for a few more minutes until you noticed them getting soft. Then add the diced tomatoes and keep cooking, you will notice more moisture at this point from the veggies cooking down. Then lastly add the dry quinoa, and broth and stir continually until you have a boil again. Add some sea salt and pepper at this point if you wish to add a touch of flavor while you cook. Turn down the heat and stir occasionally, this dish will take about 15-20 minutes to cook up and you will notice how the quinoa and veggies cook together quite perfectly. Lastly, turn off the heat and let sit for a few minutes to fluff up and cool down. Then add the freshly chopped basil and parsley for added freshness, vitamins and flavor. Serve hot, warm or cool. It is perfect for almost any summer dinner or picnic.  This dish I have made again and again this summer. So simple, fresh and easy. I love how a dish like this will go with most anything. I think it will once again be on my Labor Day Weekend Menu and I love how the fresh tomatoes add so much flavor and depth. I will put together a few recipe ideas for Labor Day weekend in my next post. Can you believe we are here already?? Crazy!
Much love to you today! |
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