Quinoa, like risotto, is a great way to use up small amounts of vegetables that you have left in the kitchen. If you cook the quinoa ahead of time, you can sautee vegetables to create your desired flavor profile and add some cooked quinoa at the end of the cooking process.
In this dish I used okra, onion, garlic, zucchini, and sweet potato. Experiment with the flavor profiles that you prefer, perhaps trying a new vegetable in a small portion in a dish like this to see if you like it and wish to add it to your repertoire.
Enjoy this YogaLean recipe after a workout. Pair it with a Gluten Free roll or crackers. Water with lemon or herbal tea (hot or cold) would be a nice pairing with this salad.
Base Recipe Serves 2:
I Cup COOKED QUINOA
3 Cups Evenly Diced Vegetables…the smaller the cuts the better
4 TBSP Olive or Walnut Oil
1 Cup Vegetable Broth (low sodium)
4 Cups Baby Spinach
Garnish:
Basil, Rosemary, Tomatoes, Dried Fruit, Seeds or Nuts
Instructions:
1. Cook the quinoa according to package directions. I like to substitute low sodium vegetable broth for half of the water.
2. Evenly dice the vegetables and sautee them in chosen oil.
3. Add the broth and let the vegetables steam until the broth is almost absorbed. This leaves the vegetables el-dente if you cut them thin enough.
4. Add the cooked quinoa and stir to combine.
5. Rinse the spinach and pat dry. Divide evenly between two plates.
6. Top with the quinoa mixture in the center of the bed of spinach.
Serving Suggestions:
• Garnish with seeds and nuts for added crunch if you wish.
• Add dried fruit for a sweeter garnish.
• Add tomatoes if you wish a touch of acidity.
• Top with basil or rosemary, if you desire, for additional flavor.
• You can top with oil and vinegar or allow the moist quinoa mixture to flavor the salad.
