A vegetarian dinner dish that really satisfies is the Winter Quinoa. If you want a tasty vegetarian that stands up to a prime time meat dish, make this. It’s filling, flavorful, and delicious. Highly recommend!
Made a Winter Quinoa with shallots, garlic, carrots, Swiss chard, broccoli, pecans, olive oil, vegetable broth topped w fresh parsley and blood orange zest /juice
This winter quinoa stands up to prime time meat dishes, filling, flavorful, and delicious
Winter Quinoa
Author: Nicolette Blanco, Alexis Avila, A Day in the Bite
Recipe type: Stirfry
Cuisine: Vegetarian, Vegan
Prep time:
Cook time:
Total time:
Serves: 4-6
One dish that really satisfies is the Winter Quinoa. If you want a tasty vegetarian that stands up to a prime time meat dish, make this. Highly recommend!
Ingredients
- 1 cup quinoa, rinsed and soaked for 20 minutes
- 2 cups vegetable broth
- 4 cloves of garlic minced
- 2 shallots, chopped
- ½ bunch Swiss chard, cut into ribbons
- 1 15oz can of garbanzo beans (Eden Organics is a great brand)
- 1 medium head of broccoli, chopped
- 1 carrot, chopped
- large bunch of parsley, chopped
- ½ cup chopped walnuts or pecans
- zest and juice of one blood orange
- ¼ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- In a pot, heat up olive oil and saute garlic and shallots until lightly brown, add walnuts and toast them for a minute, then combine quinoa, vegetable broth, garlic and shallots. Cook on medium heat for 15 – 20 minutes until liquid is absorbed.
- While the quinoa is cooking, steam broccoli, swiss chard, and carrots, until tender but firm
- Stir in the vegetables and rest of the ingredients into the quinoa pot, season with salt and pepper, and top it off with fresh parsley.
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