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”