This dish sounds healthy because the word quinoa is in it. Don’t be fooled, this is a buttery and decadent dish that just so happens to smother a bunch of healthy ingredients. It’s worth it, though! Very comforting and you do get a good dose of nutrients, too.
| Buttery Quinoa with Vegetable Medley
Ingredient List |
| 1 cup of Quinoa |
| 1 cup of Shredded Red Cabbage |
| 1 sliced Jalapeño |
| 1/4 White or Yellow Onion chopped |
| 2 cups of water |
| 6-8 Cherry Tomatoes sliced in half |
| 6-8 sliced Mini Bell Peppers |
| 2-4 tablespoons of Unsalted Butter |
| Dried Parsley |
| Extra Virgin Olive Oil |
| Salt |
Begin by prepping the vegetables – RED CABBAGE, JALAPENO, ONION, TOMATOES, and BELL PEPPERS – and placing them in a mixing bowl
- Gently coat with EXTRA VIRGIN OLIVE OIL and SALT to taste
- Take a saute pan and bring to a high heat
- Then pour in the vegetables, lower the heat to medium high, and stir around to saute
- The vegetables are done when the onions have softened and become translucent
Either while you are cooking the vegetables or after cook the QUINOA
- Follow the instructions on the packaging and cook the quinoa until soft and easy-to-bite through
- Quinoa cooks rather quickly in hot water (similar to cous-cous)
- When the quinoa is done, take it off the heat and drop in BUTTER and SALT to taste
- Mix ingredients together
To plate, place quinoa in a serving bowl first and then top vegetables. Garnish with DRIED PARSLEY. Indulge and enjoy!
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