Quinoa Primavera Recipes

Ingredients :

1 1/4 cups water

1/2 cup quinoa, rinsed well

1 cup frozen green peas, thawed under hot tap water and drained

1 tbsp extra virgin olive oil

1 medium carrot, thinly sliced on the diagonal

1 medium zucchini, thinly sliced on the diagonal

1 small red bell pepper, chopped

1 large leek, thinly sliced (use only the white bulb and tender green portion)

1/2 tsp minced garlic

1 tbsp chopped fresh dill (or 1 tsp dried dill)

salt and ground black pepper to taste

Place the water in a medium saucepan and bring to a boil. Stir in the quinoa. Cover with a lid and reduce the heat to low. Simmer for 15 to 18 minutes. Remove from the heat and scatter the peas on top of the grain; do not stir. Replace the lid and let rest for 8 minutes.

While the quinoa rests, place the olive oil in a large skillet or wok over medium high heat. When the oil is hot, add the carrot, zucchini, red bell pepper, leek, and garlic. Stir fry for about 8 minutes or until the carrot is tender crisp. Stir the quinoa and peas along with the dill. Toss together until thoroughly combined. Heat over medium heat, tossing constantly, until the peas are heated through, about 2 minutes. Season with salt and pepper.

Because quinoa cooks so quickly, this grain based entrée can be on the table in less than 30 minutes.

Serves 4 - 6

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