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A savory quinoa recipe that’s tasty yet simple with carrots, celery, onions, and quinoa. I always cut my veggies really small, more like mincing, because I don’t like chunky veggies. It is optional to cut this small. This would probably taste great with rice as well.
Ingredients
- 2 tablespoons olive oil
- 1 stalk celery, finely chopped
- 2 carrots, sliced
- 1 small onion, minced
- 1 clove garlic, minced
- 1 cup vegetable stock
- ½ cup uncooked quinoa, rinsed
- ¼ teaspoon dried basil
- 1 teaspoon ground turmeric
- 1 teaspoon lime juice
- salt to taste
Directions
Step 1
Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
Step 2
Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.
Step 3
Stir in lime juice and season with salt.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 8% |
| Sodium195mg | 8% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber4g | 15% |
| Total Sugars4g | |
| Protein5g | |
| Vitamin C6mg | 28% |
| Calcium49mg | 4% |
| Iron2mg | 11% |
| Potassium386mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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