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Ingredients
- 2 Tbsp butter
- 2 cups chopped broccoli, bite size pieces, larger than normal
- 2 cups chopped white button mushrooms
- 1 cup chopped carrots
- 1/2 cup dices white onion
- 1 Tbsp minced garlic
- 1 cup quinoa
- 2 cups vegetable or chicken stock
- pinch of ground nutmeg
- 1/4 cup chopped fresh parsley
- 1/3 cup freshly grated parmesan cheese
- salt and pepper to taste
Details
Cooking time 30mins
Preparation
Step 1
Melt the butter in a large saucepan.
Saute the vegetables and garlic until tender - less than 10 min - stir frequently
Combine quinoa, stock and nutmeg in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until quinoa is completely tender, about 10 min. Turn off heat and leave on burner covered for 6 minutes to allow the residual heat to complete the cooking.
Add cooked quinoa to the vegetables. Gently stir in parsley, parmesan and salt and pepper.
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