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Quinoa with Veggies

by on February 19, 2010 in Gluten-Free, Main Courses, Special Dietary Needs, Vegetarian February 19, 2010 Gluten-FreeMain CoursesSpecial Dietary NeedsVegetarian
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Level: Easy

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Description

A gluten-free, vegetarian dish; high in protein.

Ingredients

  • 3-½ cups Water
  • 1-½ cup Quinoa
  • 2 whole Large Leeks (white Part Only), Sliced In Rounds
  • 2 whole Zucchini Sliced In Rounds
  • 2 whole Red Peppers, Cut Into Strips
  • 1 whole Carrot, Cut In Rounds
  • 1 Tablespoon Peanut Oil (olive Oil Will Also Do)
  • ½ teaspoons Sea Salt (more Or Less, If You Prefer)

Preparation

In a medium saucepan, bring water to a boil. Add quinoa, and reduce heat to medium-high. Cook for 15 minutes, until all water is absorbed. Fluff with a fork, and let stand for two minutes.

Meanwhile, prepare vegetables. Heat oil in a medium saute pan, and add vegetables. Stir-fry on high heat until the vegetables are slightly blackened (7-8 minutes).

Plate the vegetables atop the quinoa and lightly sprinkle with sea salt.

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