I have made this recipe a few times now and can’t believe I haven’t posted it yet! Simple instructions & ingredients . . . perfect for a rainy Monday night
Ingredients
-3/4 Cup raw quinoa
-Safflower Oil
-1 onion, diced
-2 – 3 cloves garlic, diced
-1/2 Cup celery, chopped
-1 red bell pepper, diced
-1/2 teaspoon cumin
-1/2 teaspoon paprika
-2 teaspoons coriander
-4 Cups vegetable broth
-2 medium potatoes, diced
-1 package frozen corn
-1 Cup green beans, chopped (either frozen or fresh)
-1 teaspoon oregano
-2 teaspoons basil
-1 bay leaf
-Salt and pepper to taste
-garnish options : green onions, avocado
Directions
-Add oil to pot, saute the onion and garlic until soft
-Turn up heat to medium, add celery and red pepper. Saute 2 minutes
-Add cumin, coriander, paprika, stir for 1 minute
-Add vegetable broth, quinoa, potatoes, bay leaf ***during this step I usually add 1 or 2 Cups of water to make it more of a soup
-Bring to a boil, cover and simmer for 20 minutes
-Add oregano, basil, salt, pepper, corn, and green beans. Bring back to a boil and simmer 5 minutes
-Serve garnished with green onion or avocado
XOXO
Side note, I had a great weekend. Friday night was relaxing, and then Saturday was spent celebrating St Paddy’s Day at the parade in Newport 🙂
Saturday morning I also made us a bomb breakfast ❤ I have posted the recipe before >>> “Vegan Tofu Scramble”
Is there any info on calories and protein/carb count. It sounds delish. Thank you
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