STL Veg Girls prepares The Patriotic Quinoa

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(KTVI)-  Just because you are surrounded with a lot of barbecue, doesn’t mean you have to to succumb to the temptation.

St. Louis Veg Girl, Caryn Dugan, prepares a delicious, yet healthy meal for the 4th.

Patriotic Quinoa, Peppers and Potatoes
Patriotic Quinoa, Peppers and Potatoes

The Patriotic Quinoa, Peppers and Potatoes

Ingredients

vegetable broth, olive oil, sea salt, garlic, ginger, cumin, yellow onion, coriander, red bell pepper, quinoa, purple potatoes

Setup

•1 C pearled (white) quinoa (rinsed)
•2-3 purple potatoes (washed)
•2 red bell peppers (washed)
•2 C + 1/4 C vegetable broth
•Olive oil (optional)
•2 garlic cloves, minced
•1 sweet yellow onion, diced
•1″ fresh ginger root, minced
•1 tsp ground cumin
•1/2 tsp ground coriander
•sea salt to taste

Directions

Preheat the oven to 375 F and cube potatoes into 1/2″ pieces.  Toss in olive oil (optional) or a little broth and lightly salt.  Transfer to a baking pan and allow to bake until just barely tender – about 25 minutes, tossing a few times during baking.

Over medium to high heat, add a little olive oil (or broth) to a pot.  Add in the yellow onion.  Saute until it begins to become transparent.  Add in the garlic and the ginger root.  Saute for about 30 seconds. Add in the spices and continue to stir for another 30 seconds.  Add in the quinoa and stir until the quinoa is coated in the mixture.  Add in the 2 C broth, bring to a boil and down to a simmer.  Cover pot and stir every 4-5 minutes, watching the liquid level.  Add more broth if necessary.  Once the quinoa is transparent and tender to taste (about 12-15 minutes), remove from heat.

Dice red bell peppers into 1/2″ pieces.

Toss all ingredients and either serve immediately or chill in refrigerator.  Add a tsp of fresh lemon upon serving if you allow to chill before serving as it will “wake up” the flavors.

For more information please visit stlveggirl.com

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