A vegan, gluten-free side dish or main course that's absolutely exploding with flavors that will keep you coming back for more!
Main Course, Side Dish
Servings6as a sdie
AuthorValentina K. Wein
1 1/2cupquinoaI used a mix of colors - black, red, & white
olive oil for the pan
1cupyellow onionfinely chopped
1 1/2teaspoonssmoked paprika
1cupcarrotspeeled, cut into small dice
2cupszucchiniwashed, dried & cut into small dice
1cupred bell pepperwashed, dried & cut into small dice
1tablespoonfresh lemon juice
1/3cupfresh basilwashed, dried and finely chopped
sea salt and freshly ground black pepper
Pour the water into a medium-sized pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
Sprinkle in the paprika, oregano and thyme and mix. Once it’s very aromatic, add the carrots and cook for a few minutes. Then add the zucchini and pepper and cook, stirring often until all of the vegetables are tender, about 8 minutes.
Either in a large mixing bowl, or directly in the sauté pan if it’s big enough — fold the cooked quinoa into the vegetables.
Add the lemon juice and basil and then season generously to taste with salt and pepper. (Here's How to Season to Taste.)