Farmers’ Market Quinoa
Farmers’ Market Quinoa might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 285 calories, 13g of protein, and 4g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. fatfreevegan.com. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of quinoa, zucchini —, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Heat a large, covered Dutch oven over medium heat, add the onion, and cook for 5 minutes or until beginning to brown (add water by the tablespoon if necessary to keep onion from sticking).
Add the eggplant, bell pepper, zucchini, and garlic along with 2 tablespoons water and cook for 10 minutes, stirring frequently but keeping it covered between stirrings.
Add the tomatoes to the pan with their liquid, along with the chickpeas. Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the non-dairy milk. Blend well and season with oregano, basil, salt and pepper to taste.
Add the cooked quinoa to the vegetables and mix together thoroughly.
Sprinkle with the soy parmesan, if desired.