Confetti Quinoa

Confetti Pilaf final2

I am back from a lovely vacation over Labor Day weekend to Northern California; it was a ton of fun, especially the Monterey Bay Aquarium. If you ever get a chance to go, it is a really cool aquarium and I highly recommend it. I hope everyone else had a nice vacation, or at least got to relax a bit.

Now on to the recipe for the week! I thought to get back into the swing of things, I would do an amazing healthy vegetarian side dish, Confetti Quinoa. Basically it is a quinoa made with a ton of colorful diced veggies. You can use anything you like in there. The most important part is to make it look good. Red bell peppers and carrots add a lot of color and a nice flavor. Leafy greens also work great; I used really deep green bok choi, but kale or chard would work great. Just have some fun and it should look and taste amazing when you are done. Best of all, it is amazingly good for you with tons of fiber and protein.

Ingredients:

1 large or 2 small carrots, diced

1 red bell pepper, diced

½ onion, diced

2 baby bok choi, diced

1 clove garlic, minced

1 tsp salt

1 c quinoa

2 c vegetable broth

1 tsp apple cider vinegar

Directions:

1)      In a medium pot, heat 1 tsp oil.

2)      Add all the diced veggies, garlic and salt to the pot, and sauté for 5 minutes until tender.

3)      Add the remainder of the ingredients and bring to a boil.

4)      Reduce to a simmer, and cook until the liquid is absorbed and the quinoa is tender, stirring occasionally. It should take about 30 minutes.

5)      Serve and Enjoy!

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11 comments to Confetti Quinoa

  • hey, that looks pretty good!

  • This sounds so lovely! I’m always looking for new recipes to prepare quinoa!

  • What a great quick and simple quinoa recipe! Looks delicious!

  • Trish

    I’ve been looking for other ways to prepare this besides as “rice” made with chicken broth. Yay Ev!! Thank you!

  • I am glad everyone is enjoying this one so much, would you like to see more quinoa recipes in the future?

  • Dianna

    OK, this is probably a really dumb question and not related per se to the recipe above…My brother has diverticulitis. He nearly died several years ago after his colon ruptured. He cannot eat poppyseeds any more. His favorite cake is a poppyseed cake and I wondered if one could substitute quinoa for the poppyseeds. Do you think it would give that crunch that poppyseeds do? I know quinoa is very healthy and hopefully it wouldn’t affect his diverticulitis. You don’t have to post this if you could answer me privately. Thanks!!!

  • Sarah

    Good! It looks very delicious! And I wondering about what other food and drinks would go well with Confetti Quinoa.

  • I like this dish with so many things, it is a very versatile side dish. My favorite items to serve this with this with are strong flavored dishes, such as my fruit and vegetable tian or pork balchao.

    As for drinks, since quinoa is nutty and has more flavor than most other grains, I recommend a full bodied beer or red wine(such as a Merlot or pinot noir).

  • I am not a doctor and with diverticulitis you may want to consult your doctor before trying anything new. That said, I think if you looked for black or red quinoa (both can be found at whole foods often) and used that in place of poppy seeds it would work well. Quinoa has a good amount of insoluble fiber in it, so that should be helpful for your brother. I believe you will need to cook it slightly first, just make sure to dry it as best as possible, and you will probably need to reduce the liquid in the cake some fist. .

  • That looks great, would you recommend or advise against using multi colored bell peppers or baby sweet bell peppers to add even more color?

  • I think that either multicolored or baby bells would work great in this recipe. In either case the flavors should work, and the more color the better in this dish imo.

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