I’ll be the first to admit that some of my recipes are time-consuming (I’m looking at you, caramelized onions) or complex (like my hybrid French bread recipe, which I have yet to share on here). The truth of it is, though, that most of the meals that I eat are simple and straightforward, just like this dish. I made it one night after Zumba, and it was both gratifying and easy to make.
“Quinoa and veggies” appears in my kitchen pretty regularly, but this iteration of the same dish was elevated with garlic bouillon. Our friend Teri gave us some of it — she said it’s hard to find, but she gets hers at Macy’s. Who woulda thought?
All in all, this is a really easy dish to make, and it will make three bowls of food. Alternately, you could serve it as a side dish, and substitute in any veggies you have on hand. Dig in!
Dreamy Confetti Quinoa
- 2 cubes garlic bouillon
- 2 cups water
- 1 cup quinoa – I use Trader Joe’s Organic Tricolor Quinoa
- 1 medium onion
- 1 red bell pepper
- 1 yellow bell pepper
- 10 oz. portobello mushrooms
- 1/4 cup Trader Joe’s Sesame Soy Ginger Vinaigrette
- 3 green onions
- Salt and pepper, to taste
- Combine your bouillon, water, and quinoa in a small saucepan. Cover, and bring to a boil. Reduce to a simmer and allow to cook until the germ has split on the quinoa and all of the water is absorbed.
- Meanwhile, preheat a large pan over medium heat. Coat in olive oil if you like — I use my Misto, which uses a negligible amount of olive oil to coat the pan. While it’s heating up, dice your onion. Add it to the pan and allow it to cook while you chop up your red and yellow peppers. When they’re ready, add them, and throw on a lid so everything can steam.
- Slice your mushrooms into small pieces. Add them to the pot and leave it uncovered – now you want to focus on getting moisture out. When your mushrooms have released some of their liquid, turn off the heat and remove from your burner.
- When your quinoa finishes cooking, add it to your vegetables. Slice green onion and throw it in, along with salt, pepper, and the dressing. Serve warm.
Serving: 3 (entrees) | Calories: 179 | Fat: 2 g | Sodium: 97 mg | Carbs: 35 g | Fiber: 4 g | Protein: 7 g