Ingredients
1 cup quinoa, rinsed & drained(can mix ½ cup red and/or black quinoa)
2 cups chicken broth
1 – 2 tablespoons olive oil
1 cup chopped onion (can use thinly sliced green onions as well)
1 teaspoon minced garlic
1 8-ounce package crimini mushrooms, sliced
½ pound asparagus trimmed & cut on a diagonal
1 cup zucchini diced into small pieces
1 – 2 Tablespoons chopped fresh Italian parsley
1 teaspoon sea salt and fresh ground pepper
½ cup grated parmesan cheese or feta(optional)
Directions
Bring 2 cups of chicken stock to boil in a medium saucepan, add quinoa, cover and simmer over low heat until all the water is absorbed. Simmer for about 13 minutes.
In a large skillet, heat olive oil over medium heat, add onion sauté for 5 minutes until onion begins to brown. Add garlic and sauté another 2 minutes. Add mushrooms, the rest of the veggies and sauté until mushrooms and veggies are tender.
Add cooked quinoa to sautéed veggies, the parsley and parmesan cheese, season with salt and pepper to taste.
Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.
Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and
Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com