Tuesday, April 6, 2010

Sauteed vegetable and quinoa salad

What started as a "use the random bits of leftover veggies" type of meal ended up being a great vegetarian meal. I've eaten this several times already and am not tired of it! I made a full batch of it, and bring small containers to work for lunch. Mmm.

What you need:
  • 1 cup quinoa
  • Asparagus
  • Red bell pepper
  • White onion
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Shaved Parmesan
What you do:
  • In a large sauce pan, add 1 cup quinoa to 2 cups water. Boil until water is absorbed.
  • Wash asparagus and pepper; chop or mince desired quantity of all vegetables.
  • While the quinoa is cooking, begin by sauteing the asparagus in olive oil. Once it is slightly browned, add the peppers, onions and garlic. Continue cooking until onions are clear.
  • Add the cooked quinoa to the vegetables and saute a few more minutes.
  • Spoon into a serving dish and top with shaved Parmesan.
High in protein, quinoa is an excellent grain choice for vegetarians, as well as those with wheat or gluten allergies. It is also an alkaline food, helping to balance the body's pH.


Christina said...

Man I love making big batches of stuff like this! Yours looks extra good w/ the asparagus! I didn't know quinoa was an alkaline food!

live pura vida said...

You've got to try this. You'll love it. And somehow it came out with this really good almost hibachi-ish flavor to it, but I didn't add any sauce or anything.