Spiced Quinoa & Vegetables

By janis-2

From a corporate wellness newsletter.

(1 cup): 330 calories, 9 g protein, 52 g total carbohydrates, 9 g
fiber, 18 g sugars, 0 mg cholesterol, 10 g total fat, 1.5 g saturated
fat, 0 g trans fat, 390 mg sodium

Ingredients

• 1 cup quinoa
• 2 cups low-sodium vegetable broth, divided
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 cup finely chopped celery
• 2 medium carrots, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon dried ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• Pinch cayenne pepper
• 1/2 teaspoon kosher salt
• 2 small zucchini, chopped
• 1/4 cup golden raisins
• 1/4 cup minced fresh parsley or cilantro
• Freshly ground black pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. Place quinoa in a strainer and rinse under running water until
the water runs clear.
2. In a medium pot, combine the quinoa and 1 1/4 cups
vegetable broth and bring to a boil. Reduce heat, cover and
cook for 25 minutes or until the liquid is completely absorbed.
3. Meanwhile, in a medium saucepan, heat oil over medium-high.
4. Add onion and cook until golden brown, stirring occasionally.
5. Add celery, carrots, spices (except parsley and cilantro), salt and
1/4 cup vegetable broth. Simmer for 5 minutes.
6. Add zucchini and raisins. Cook for 1 minute. Add additional
1/4 cup vegetable broth if too dry.
7. Toss cooked quinoa and 1/4 cup vegetable broth with
vegetables and stir until evenly mixed.
8. Top with fresh parsley or cilantro, if desired. Season to taste
with salt and pepper. Serve.