Quinoa is a super food and I don’t cook with it nearly as much as I should! It is a delicious and filling item to add to your daily salad or as a side dish to your main meal! When you have flavours like this one in the mix, it is irresistable!
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Thai Quinoa Salad
- 1 cup quinoa (rinsed)
- 1 can (14-1/2 ounces reduced-sodium vegetable broth)
- 1/4 cup water
- 1 small onion (chopped)
- 1 tablespoon olive oil
- 1 medium sweet red pepper (chopped)
- 1 small carrot (chopped)
- 1/2 cup chopped fresh broccoli
- 2 garlic cloves (minced)
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- In a small nonstick saucepan coated with cooking spray, toast quinoa
- over medium heat until lightly browned, stirring occasionally. Add
- broth and water; bring to a boil. Reduce heat; simmer, uncovered,
- for 12-15 minutes or until liquid is absorbed.
- Meanwhile, in a large nonstick skillet, saute onion in oil for 2
- minutes. Add the red pepper, carrot, broccoli and garlic; saute 3
- minutes longer. Add basil and pepper; cook and stir just until
- vegetables are tender. Stir in quinoa; heat through. Yield: 4
- servings.
Adapted from JBean Cuisine
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