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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Quinoa and Veggies Recipe

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This recipe for Red Quinoa and Veggies is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup red quinoa (apprx 2:1 ratio with veggie stock, according to package directions)
Extra virgin olive oil
Shallots
Carrots – diced
Tomato
celery
Garlic
Veggie stock
Salt and pepper to taste
Directions:
Directions:
In saucepan, heat EVOO and sauté shallots, tomatoes, carrots and celery.
Add garlic at the end of sauté.
Add veggie stock, then add salt and pepper to taste.
Bring to a boil and add quinoa.
Reduce to simmer and cover until cooked (quinoa tails should pop open).
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Quinoa is super healthful - we've just added it to our repertoire and love it!

 

 

 

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