 | 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 2/3 | tablespoons | quinoa, organic, rinsed well | 1/3 | tablespoon | olive oil | 1/3 | cup | broth, vegetable, swanson, fat free | 2 1/8 | slices | zucchini | 1/3 | small | Peppers, sweet, red, raw, chopped | 1/2 | large | Mushrooms, Sliced | 1/2 | piece | sun-dried tomatoes | 1/3 | slice, large (1/4" thick) | Onion, chopped | 2/3 | clove | garlic minced | 1/2 | tablespoon | basil, fresh | 2 1/2 | dash | salt | 3 1/2 | dash | black pepper |
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Steps
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Sequence
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Step
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| | 1 | measure a cup of quinoa | | 2 | add olive oil to a hot pan | | 3 | add onions and garlic, with salt and pepper. Cook for 2-3 minutes. | | 4 | add Quinoa to the pan, and cook for another 4-5 minutes. | | 5 | Add vegetable broth. Bring up to a boil. Then reduce heat and let simmer until liquid is absorbed. About 10-15 minutes | | 6 | Add chopped zucchini, bell pepperes, mushrooms, and sun dried tomoatoes. Cook an additional 3-4 minutes. | | 7 | Turn heat off and add fresh basil, and toss together and serve. |
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