Quinoa with Mixed Vegetables
  • ½cup quinoa
  • 1 cup carrot juice
  • 1 low-sodium vegetable bouillon cubeto make 2 cups broth
  • 2 cloves garliccrushed
  • 2tablespoons flax oil
  • 1 tablespoon extra-virgin olive oil
  • ½ red oniondiced
  • 2 stalks celerydiced
  • 1 red bell pepperdiced
  • 2 small zucchiniquartered lengthwise and diced small
  • ½teaspoon sea salt
  • 4 scallionssliced
  • ¼teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsleychopped
  1. Wash quinoa well, drain, and place in a saucepan with carrot juice and bouillon cube. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cover and cook for 15 minutes, or until liquid is absorbed. Remove from heat and set aside.
  2. Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zucchini and salt, stirring constantly. When mixture is heated through and zucchini is wilted slightly, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnished with chopped parsley.
Recipe Notes
Nutrition Facts
Quinoa with Mixed Vegetables
Amount Per Serving
Calories 115
% Daily Value*
Sodium 204mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING:115 cal, 46% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 2g fiber, 204mg sodium