Quinoa Primavera

[Guest guest]

I have this weeks's cookbook - All-American Vegetarian - and have posted what

little I'd had formatted some montha ago. This has been a busy weekend and this

week looks the same - but I'll *try* to get some formatted-

 

 

* Exported from MasterCook *

 

Quinoa Primavera

 

Recipe By :Joanne Stepaniak - The Vegan Sourcebook

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups water

1/2 cup quinoa -- rinsed well

1 cup frozen green peas -- thawed in hot water and drained

1 tablespoon extra-virgin olive oil

1 medium carrot -- thinly sliced on the diagonal

1 medium zucchini -- thinly sliced on the diagonal

1 small red bell pepper -- chopped

1 large leek -- thinly sliced

1/2 teaspoon crushed garlic

1 teaspoon dill

salt and pepper

 

Place the water in a medium saucepan and bring to a boil. Stir in the quinoa.

Cover, reduce the heat to low, and simmer 15 to 18 minutes. Remove from the

heat and scatter the peas on top of the grain; do not stir. Cover, and let sit

for 8 minutes.

Place the oil in a large skillet or wok, and heat over medium high. Add carrot,

zucchini, red bell pepper, leek, and garlic. Stir-fry for about 8 minutes, or

until carrot is tender-crisp.

Add the quinoa, peas, and dill, and toss until thoroughly combined. Heat over

medium-high, tossing constantly, until the peas are heated through, about 2

minutes. Season with salt and pepper. Serve hot.

 

Description:

" Because quinoa cooks so quickly, this elegant grain-based entree can

be on the table in under 30 minutes. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 348 Calories (kcal); 10g Total Fat; (24% calories from fat); 12g

Protein; 56g Carbohydrate; 0mg Cholesterol; 121mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0