Veggie Clean Up Quinoa

With most pasta and couscous off limits, the “starch” role in my life has been pretty vacant until now. This quinoa is tart but savory and you’ll want to eat it by the tub full. The best part is that you can work with whatever’s in your veggie bin.

1 cup gluten-free quinoa (I love the TJ’s brand)

2 cups vegetable stock

2 cups of diced veggies (I used a half cup of cauliflower, 1 carrot, 1 celery rib, ¼ of a medium red onion, 2 garlic cloves, and some parsley)

White cooking wine

Salt and pepper flake

Extra virgin coconut oil

Bring vegetable stock and quinoa to a boil in together in a quart-sized pan then reduce to low heat and simmer for about 15 to 20 minutes or until the grain looks translucent. In a large skillet, soften veggies. (I softened in the same as I cooked the chicken. If you’re doing this, loosen up those tasty marinade bits with just enough cooking wine to coat the pan.) Salt and pepper to taste. Once quinoa is cooked add the grain to the large pan with veggies and incorporate. Turn off the heat and snip parsley with a pair of scissors over the top of the quinoa. Stir in and serve.