Vegetable Quinoa

By dddavis59

Ingredients

• 2 tbs canola oil
• 2/3 c quinoa
• 1 carrot, diced
• 1/2 onion, finely chopped
• 1 sm cauliflower, chopped
• 1/2 green bell pepper, seeded and chopped
• 2 garlic, crushed
• 2 c vegetable stock
• 3.5 c water
• 8 canned whole peeled tomatoes, chopped
• 4 tbs tomato sauce, from the can with the tomatoes
• 1.5 c Chinese cabbage, sliced
• 8 basil leaves, torn
• 2 bay leaves
• 2 c baby spinach
• 1/4 c parsley, for garnish
• salt and pepper, to taste
• Italian seasoning, to taste

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

Heat the oil in a large pot or Dutch oven on medium-high heat. Stir in the quinoa, carrot, onion, bell pepper, cauliflower, and garlic. Cook the mixture for a few minutes until lightly browned, stirring frequently.

Pour in the stock, water, tomatoes and sauce, cabbage, bay leaves, Italian seasoning, basil, and spinach. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season the dish to taste with salt and pepper. Garnish with parsley before serving. Also don't forget to remove the bay leaves!

Makes: 6 servings