Ingredients:
• 1 cup of cooked quinoa per person being served
• 3 cups of uncooked vegetables cut into uniform sizes per person being served
• Low sodium vegetable broth (can use unsalted chicken broth as well if you are not looking for a vegetarian meal)
• Unsalted butter
• Vegetables: Include 3-6 cloves of garlic depending on size and 1/2 an onion as your base…then add vegetables you have on hand…I suggest combining vibrant colors so your meal not only looks good and tastes good but also has a variety of nutrients.
• I used 2 Red Bell Peppers and 10 Large Broccoli Green Leaves
Instructions:
• Dice the onion and garlic. Add to a pan with 2 TBSP unsalted butter and sautee until translucent.
• Rinse and dice red pepper and broccoli greens into uniform sizes. Add to the pan with 1 cup of unsalted vegetable broth. Cover the pan and cook on medium heat.
• Stir from time to time. If the broccoli stalks are not to your liking after the broth is nearly dissolved, add 1/2 cup at a time to get to desired tenderness.
• When vegetables are done to your liking and a small amount of liquid remains in the pan, add in 1 cup of precooked quinoa to the pan and stir to incorporate.
• Serve as is or top with chicken breast. (Chicken breast - or other protein - could also be incorporated into the pan when the quinoa is added.)
