Quinoa and Veggie Toss

This was very quick to throw together and the kids loved it! You could substitute whole-wheat pasta for the quinoa if you like.

 

Quinoa and Veggie Toss

2 c quinoa, rinsed

2 c your favorite type of broth

1 medium bowl of chopped veggies, around 6-8 cups (broccoli, red pepper, onion, zucchini, cucumber, chard, bok choi, etc.)

1 T ginger, grated

3 cloves garlic, minced

1 T olive oil

Vinaigrette:

3 T olive oil

3 T rice vinegar

2 T fresh basil, chopped

freshly ground pepper and salt

1.     Bring quinoa and liquid to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes or until all liquid is absorbed.

2.     In a large skillet or wok, heat olive oil over high heat. Add vegetables, ginger and garlic and toss for about 3-4 minutes until tender crisp. Remove from heat.

3.     Whisk vinaigrette ingredients together in a small bowl and set aside.

4.     Combine quinoa, vegetables and vinaigrette in a large bowl. Tossing to combine. Top with plenty of freshly ground black pepper.