| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | quinoa, organic, rinsed well | 2 1/8 | slices | zucchini | 1/4 | small whole (2-2/5" dia) | halved | 1/3 | slice, large (1/4" thick) | finely Onion chopped | 1 1/3 | tablespoons | Peas, frozen | 1 1/2 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, diced | 2 1/3 | strips | yellow sweet pepper chopped | 1/2 | tablespoon | balsamic vinegar | 1/3 | tablespoon | olive oil | 1/2 | teaspoon | Dijon mustard | 1/8 | teaspoon | garlic minced | 2/3 | ounce | boconcini balls |
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Steps
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Sequence
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Step
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| 1 | Cook quinoa in 1 1/2 c water for 10 min. turn heat off and leave covered for 4 min.combine zucchini, tomaatoes, onion, peas,and peppers in large bowl. whisk vinegar, olive oil, mustard, garlic in small bowl. Pour over vegetables and mix. Add the quinoa and cheese. |
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