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

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.

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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