Mediterranean Vegetable Quinoa

I have read in several places of late that the Mediterranean diet is one of the healthiest in the world because it emphasizes plenty of grains, fruits and vegetables. And they’re all here in this low-cholesterol dish, just bursting with flavors. Great as a vegetarian entrĂ©e.  I have tweaked the original recipe which calls for couscous and replaced it with the protein rich Quinoa. Its just fabulous and a must try!


Ingredients
1 tablespoon olive oil
2 small cloves garlic, chopped
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 (14.5-ounce) can low-sodium vegetable broth
2 large carrots, peeled and chopped
2 small turnips, peeled and chopped
1/2 pound butternut squash, peeled and diced 1/2-inch cubes
1/2 pound small zucchini, diced 1/2-inch cubes
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can diced tomatoes
1-1/4 cups quinoa, rinsed, drained and set aside for 15 minutes.
salt and pepper to taste
3/4 cup Raisins
Directions:


Heat olive oil in a deep heavy 4-quart saucepan. Add garlic, cinnamon, turmeric and black pepper until spices are aromatic. Add vegetable broth, carrots, turnips, and squash and cook about 20 minutes until vegetables are tender. Add zucchini, garbanzo beans and diced tomatoes and cook, stirring often, for 10 minutes. Add quinoa over vegetables, bring to a boil and turn heat to lowest setting. Cover and let cook for 15 minutes. Season with salt and pepper, if desired. Turn into a serving dish and sprinkle with raisins.


Makes 6 servings.

 The dish has the recommendation serving of vegetables for the day, tasty and hearty! What more can we ask for!

Until next time...XOXO

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