Herbed Quinoa with Vegetables
Dress Up the Ordinary
Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.
1 1/2 cups raw quinoa
2 tablespoons Veggie-Stock Gold® dissolved in 2 1/4 cups hot water
1 teaspoon dried Herbs of Provence
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced
1 medium zucchini, diced
3 cloves garlic, minced
1 cup corn kernels, fresh or frozen and thawed
1 large tomato, diced, or 1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup chopped fresh parsley or basil
Salt and ground black pepper
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts or chopped almonds, toasted
Rinse the quinoa thoroughly (according to package directions) in a fine mesh sieve under cold water. Transfer it to a medium saucepan and add the dissolved Veggie-Stock Gold® and Herbs of Provence. Bring to a boil over high heat, then reduce the heat to low, cover the pan, and simmer until the stock is absorbed, 15-20 minutes.
While the quinoa is cooking, heat the oil in a skillet over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the bell pepper and cook 3-4 minutes, then add the zucchini, garlic, and corn and cook another 3-4 minutes, until the vegetables are just tender. Add the tomato and the parsley, stir combine, cook 1 minute, then remove the pan from the heat. Season to taste with salt and pepper.
Combine the cooked quinoa with the vegetables, then divide the pilaf among 4 plates and top each serving with Parmesan and nuts.