High in protein and flavor, this dish can be ready in less than 20 minutes.
1 cup dry quinoa
1 bag (12 oz) Steamfresh® Broccoli, Cauliflower & Carrots
2 tablespoons unsalted butter
2 stalks celery, finely chopped
4 scallions, white and green parts, thinly sliced
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1/2 tablespoon chopped fresh mint
1 teaspoon smoked sweet paprika
How to Make It
Rinse the quinoa well in a fine wire sieve; drain. Add quinoa, 2 cups water and 1/2 teaspoon salt to a medium size saucepan. Bring to a boil over high heat; cover and reduce heat to low. Cook until the quinoa has absorbed the water, about 15 minutes. Remove from heat.
Melt the butter in a large skillet over medium heat. Add the celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Stir in the cooked Steamfresh® vegetables, mint and paprika. Season with salt and pepper, if desired.
Transfer the quinoa to a serving bowl and fluff with a fork. Add the vegetable mixture and toss to combine. Serve hot.
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