Vegetable Quinoa

Quinoa with Minted Vegetables

1 cup dry Quinoa
¼ cup Cubanelle Peppers, diced small
¼ cup Red Bell Pepper, diced small
½ cup Tomato, diced small
½ cup Red Onion, diced small
¼ cup Zucchini, diced small
¼ cup Yellow Squash, diced small
¼ cup English Cucumber, diced small
1 tbsp Cumin Seed, ground
1 tbsp Paprika
1 bunch fresh Mint, julienne
Salt & Pepper
2 tbsp Lemon juice

Wash and rinse quinoa thoroughly checking for rocks, then place quinoa in 1 quart of boiling water and cook for 10 minutes. Strain and set aside to cool on flat baking sheet. Quinoa should be al dente.

In a small sauté pan, sauté both peppers, red onion, zucchini and squash. Sauté each vegetable individually then set aside to cool.

In a mixing bowl combine quinoa (room temp) and sautéed vegetables. Add tomato and cucumber and mix lightly until combined. Then add cumin seed and paprika. You can use more than is recommended in the recipe if you like a stronger presence. Add salt & pepper to taste. Finally fold in mint and lemon juice and serve.

From our kitchen to yours…Cucina Felice!

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Michele at Chef's
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