I’ve been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 carrots, chopped
- 1 onion, chopped
- 4 large mushrooms, chopped
- 4 cloves garlic, minced
- 4 cups savory vegetable broth
- 2 cups quinoa
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 2 cups baby kale
Directions:
Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
Prep time: 20 mins / Cooking time: 31 mins / Total time: 56 mins
Serving: 8 / Yield: 8 servings
Calories: 233.3
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
