We all know that quinoa is super healthy and that it’s a good idea to incorporate it into our everyday meals. But for many, it’s hard to think of delicious ways to eat quinoa. During the colder months, this recipe using fresh vegetables and hearty tomato broth is the perfect backdrop for fluffy quinoa. Add as many vegetables as you have available in the fridge! If you really crave to add meat to this dish, try adding some shredded rotisserie chicken. I promise you that you will love this.
384 per serving
- 2 cup quinoa, red or plain
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 whole garlic cloves, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoons red chili flakes
- 1 tablespoons dried Italian seasoning
- 1 small can tomato paste
- 1 red bell pepper, chopped
- 1 stalk of celery, chopped
- 1 cup sliced button mushrooms
- 6 cup water or vegetable broth
- fresh lemon juice of one lemon
Cook the quinoa according package instructions and set aside.
Heat a large pot to medium-high heat with olive oil. Then, add the onions and garlic and saute until onions have softened and become translucent, being careful not to burn the garlic.
Then, add the salt, chili flakes and Italian seasoning and saute with onions and garlic. Add the tomato paste and saute with aromatics.
Ladle the broth into a bowl or large mug and add 1/2 cup of cooked quinoa and serve with a generous squeeze of fresh lemon juice.