New American Plate Challenge

Quinoa with Cauliflower and Broccoli

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August 24, 2016
1 Review (5.00 out of 5)
Weekly Recipe
Serves 8 People

This recipe is loaded with flavor, protein, fiber and nutrients for cancer prevention. Eat for a light, meatless meal or top with roasted chicken or fish.


Ingredients

  • 1 Tablespoon
    extra virgin olive oil, divided
  • 2 Cups
    cauliflower florets
  • 2 Cups
    broccoli florets
  • 1
    medium green bell pepper, sliced into strips
  • 1
    medium red bell pepper, sliced into strips
  • 1 Cup
    chopped onion, divided
  • 1
    cloves garlic, minced
  • 1 Tablespoon
    fresh thyme, chopped medium (1 tsp. dried may be substituted)
  • 1 Tablespoon
    fresh oregano, chopped medium (1 tsp. dried may be substituted)
  • 1 Cup
    quinoa
  • 2 Cups
    reduced-sodium vegetable broth
  • Salt and freshly ground black pepper

Instructions

  1. In skillet, heat 2 teaspoons olive oil over medium-high heat. Add cauliflower, broccoli, peppers, 1/2 cup onion and garlic. Sauté 5 minutes until vegetables start to soften. Stir in herbs and sauté 2 minutes. Remove from stovetop and set aside.

  2. In strainer, place quinoa and rinse thoroughly with cold water. Using your hand, swish quinoa under running water for 2 minutes to remove bitter natural coating. Drain and set aside.

  3. In medium saucepan, heat remaining teaspoon oil over medium-high heat. Add remaining onion. Sauté about 3 to 4 minutes. Add broth and quinoa. Increase heat to bring mixture to boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.

  4. Gently stir in vegetable mixture and combine well with quinoa. Season with salt and pepper to taste. Serve.

Nutrition: 120 calories, 3.5 g total fat (0 g saturated fat), 20 g carbohydrate, 5 g protein, 4 g dietary fiber, 50 mg sodium.

1 review for Quinoa with Cauliflower and Broccoli

  1. Susan
    5

    ()

    Yum! Will make again!

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