Simple Quinoa and Vegetables

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This protein-rich vegetarian recipe is simple to make and tasty to eat!

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  • 1
  • 5 mins
  • 17 mins

Ingredients

  • 1 c quinoa, rinsed
  • 2 c water
  • 4 medium carrots
  • 1 zucchini
  • 8 spears of fresh asparagus
  • 1 T rice wine vinegar
  • 2 T olive oil
  • 1 t fresh thyme, leaves removed from stem
  • black pepper to taste
  • Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 294.9
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.4 g

Preparation

Step 1

Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed. Using a "Y" shaped peeler, peel the carrots and zucchini into strips. Snap the woody ends off the asparagus. Cut the asparagus into 2-inch sections. Steam the vegetables for 3-4 minutes.

Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork.
Place 1/2 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.

EDITOR'S NOTE: Because quinoa is a seed, it contains more fat and calories than a similar volume of rice or another grain.

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