Quinoa and Vegetables

By devogirl

Quinoa is a grain that is popular in Mediterranean and South American cooking. It is loaded with protein and vital nutrients, and contain all 9 essential amino acids.

Nutrition:
cal 100, fat 3g, protein 3g, sodium 29mg, carb 15g, chol 0

Ingredients

• 1 1 1 small yellow squash
• 1 1 1 small zucchini squash
• 1 1 1 small eggplant
• 4 4 4 cloves garlic
• 1 1 1 sprig tarragon
• 1 1 1 tsp capers
• 1 1 1 Tbsp olive oil
• 3/4 3/4 3/4 cup quinoa
• 2 1/2 2 1/2 1/2 cups vegetable stock
• to cracked pepper, to taste

Details

Servings 6
Adapted from books.google.com

Preparation

Step 1

1. Small-dice the squashes and eggplant. Mince the garlic and slice the tarragon leaves. Smash the capers.

2. Heat the oil to medoim temperature in a medium-size saucepan, then add the vegetables and garlic; saute for 3 minutes. Add the quinoa and stir for 1 min.

3. Add the stock and simmer for approx 30 mins with lid slightly ajar, until the quinoa is thoroughly cooked. Remove from heat and add the tarragon, black pepepr and capers.