Spring Green Quinoa

Name: Spring Green Quinoa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons basil (more to taste); 473 milliliters 10 ounces frozen edamame; 3 cloves garlic; 1 Tbsp lemon juice (more to taste); 1 teaspoons oregano (more to taste); 237 milliliters quinoa; 1 pinch generous pinch red pepper flakes; 4 servings salt and pepper, to taste; 28 grams (about sun-dried tomatoes (not packed in oil), chopped; 118 milliliters vegetable broth; 473 milliliters water; 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices

Spring Green Quinoa might be just the main course you are searching for. This gluten free and vegan recipe serves 4. One serving contains 284 calories, 16g of protein, and 7g of fat. If you have sun-dried tomatoes, lemon juice, oregano, and a few other ingredients on hand, you can make it. It will be a hit at your Spring event. fatfreevegan.com. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Remove from heat and keep covered. While the quinoa is cooking, bring a large pot of water to boil (Dutch oven sized, about 1/2 full). When it reaches a boil, add the frozen edamame. Return to boil and cook for 4 minutes.

Ingredients you will need

Edamame

Quinoa

Water

Equipment you will use

Dutch Oven

Add the asparagus and zucchini and cook until they are tender but still crisp, about 3 minutes.

Ingredients you will need

Asparagus

Zucchini

Drain well, and place in a large serving bowl.

Equipment you will use

Bowl

Add the quinoa and toss well. In a small non-stick pan, heat 1 tablespoon of the vegetable broth. (If you’re not following a strict fat-free diet, you may use 1 tsp. of olive oil.)

Ingredients you will need

Vegetable Broth