Quinoa and Vegetable Medley
Ingredients: 8
Indulge in this flavorful and nutritious dish featuring perfectly cooked quinoa infused with zesty lime flavors, mixed with a colorful array of fresh vegetables, and topped with a hint of spicy radish. A delightful and satisfying meal suitable for any occasion.
Ingredients
Ingredients | |
|---|---|
| 2 | cups Bolivian spring water (or water from your tap) |
| 1 | cup red quinoa |
| 1 | green onion or ramp, thinly sliced |
| 1 | cup fresh corn, shaved off of the cob |
| 1 | very thinly sliced radish, ideally a French breakfast type radish |
| zest of one lime | |
| drizzle of lime infused olive oil | |
| ground pepper and sea salt to taste | |
Instructions
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Cooking Instructions
- Begin by bringing 2 cups of Bolivian spring water (or water from your tap) to a boil with 1 teaspoon of salt in a medium saucepan.
- Slowly pour in 1 cup of red quinoa, stirring gently. Reduce the heat to a simmer, cover the pan, and let it cook for about 15 minutes.
- Around the 10-minute mark, stir in thinly sliced green onions, fresh corn, and nappa cabbage. Cover and let cook for the remaining 5 minutes.
- After a total cooking time of 15 minutes, check the quinoa for doneness. Season with salt to taste and stir in the zest of one lime. Drizzle with lime-infused olive oil, then top with very thinly sliced radish and ground pepper.
- Serve the quinoa and vegetable medley warm, and enjoy the vibrant flavors and textures.
Jul 24, 2024