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quinoa vegetable broth olive oil red onions garlic cabbage carrots broccoli florets cremini fresh ginger basil thyme lemon juice salt parsley fresh dill
Viewed: 27 - Published at: 3 years agoIngredients
- 1 1/2 cups quinoa, rinsed
- 3 cups prepared vegetable broth
- 3 tablespoons olive oil or other healthy vegetable oil
- 2 medium yellow or red onions, or 1 of each, quartered and thinly sliced
- 4 to 6 cloves garlic, minced
- 1 16-ounce bag shredded coleslaw cabbage
- 2 medium carrots, sliced
- 2 cups finely chopped broccoli florets
- 1 cup sliced cremini or baby bella mushrooms
- 2 teaspoons minced fresh ginger, or to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice, or to taste
- Salt and freshly ground pepper to taste
- 1/2 cup minced fresh parsley
- 1/4 cup minced fresh dill, more or less to taste
Method
- Combine the quinoa with the broth in a large saucepan.
- Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes.
- Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
- Heat the oil in a large skillet or stir-fry pan.
- Add the onions and saute over medium-low heat until translucent.
- Add the garlic and continue to saute until the onion is golden.
- Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet.
- Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
- Stir in the cooked quinoa, then season to taste with salt and pepper.
- Stir in the parsley and dill, remove from the heat, and serve.
