Quinoa apimentada com legumes na frigideira

Ingredientes

• 1 cup quinoa, original or multi-color
• 2 cups organic vegetable stock
• Pinch of sea salt
• 2 cups Roasted herb tomatoes ((See Notes!))
• 1 bunch broccolini, roughly chopped
• 1 medium carrot, peeled + chopped
• 2 Tbsps Extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 cup organic vegetable stock
• 1-2 scotch bonnet peppers, minced ((You can use habanero peppers + less for reduced spicy flavor))
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Pinch of red cayenne pepper

Modo de preparo

1. 1

   --- TO COOK THE QUINOA: ---

2. 2

   Begin by adding the veggie stock and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat.

3. 3

   --- TO MAKE VEGGIE SKILLET: ---

4. 4

   In a medium 10-inch skillet over medium-high heat, add olive oil until heated. Add in the minced garlic and scotch bonnet and sauté until fragrant, about 1-2 minutes. Add the chopped carrots and broccolini and sauté until veggies have softened a bit, about 3-4 minutes. Remove veggies from skillet and place unto a plate.

5. 5

   Stir in the salt, black pepper, smoked paprika, red pepper flakes, and cayenne pepper until veggies are fully coated. Add the cooked quinoa and veggie stock, stirring until combined. Reduce heat to low and add sautéed veggies and roasted tomatoes into the skillet with quinoa. Stir to combine everything and let cook for another 3-4 minutes. Remove from heat and serve immediately.

6. 6

   Bon Appetit!