Quinoa Bowl with Veggies
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 1 ½ cups Quinoa (rinsed)
- 3 cups low-sodium vegetable stock
- 1 large, yellow pepper (sliced)
- 1 large Red pepper (sliced)
- ½ Zucchini (halved and sliced on the bias)
- 4 green chili peppers
- 4 scallions (sliced)
- 2 cups Snap pea
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- flat-leaf parsley (finely chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Place the quinoa in a large saucepan and cook over a medium heat for 2 minutes until dried out and starting to colour.
2.
Add the stock, stir well, and bring to the boil. Cover with a lid and cook over a reduced heat for 15 - 20 minutes until tender.
3.
Meanwhile, preheat the grill to hot. Toss the vegetables with the oil and spread out on a large grilling tray.
4.
Grill for 8 - 10 minutes, turning occasionally, until lightly coloured and tender. Remove from the grill and set aside.
5.
Remove the quinoa from the heat and leave covered for 5 minutes. After 5 minutes, fluff with a fork and stir through the lemon juice and most of the chopped parsley. Season to taste with salt and pepper.
6.
Divide the quinoa between bowls and top with the grilled vegetables and the remaining chopped parsley.
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