FIESTA, FIESTA!

It’s a fiesta, and you need something healthy to bring, why not bring a bowl of Quinoa goodness filled with yummy veggies? Friends love this meal because you can add this rendition to breakfast, lunch, or dinner or simply eat it alone if you’re VEGAN.

It’s simple, easy to make, easy to warm up, and easy for meal preps for the week.


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Chopped vegetables on a platter
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Vegetables in Skillet w Coconut or Olive oil
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Sauteed vegetables and Quinoa

INGREDIENTS:

1 Cup organic Quinoa

2 cups water

2 carrots-roughly chopped

1 large Tomato or 1 cup tomatoes-chopped

1 small onion-chopped

1 zucchini

4 Garlic cloves-minced

1/2 can corn-drained

1/2 can Black beans-drained

1 tsp Salt

1/2 tsp Turmeric

2 Tbls unrefined Coconut oil

optional items to add (bell pepper)

DIRECTIONS:

Boil Quinoa as directed on package in water

Melt coconut oil in Skillet on Med/High heat

Add Garlic, onions in skillet for about 1 minute

Add squash, tomatoes,  into skillet and sautee for an additional 3 minutes. (continuously stirring)

Reduce heat to Low until Quinoa is opaque and done

Add Quinoa to vegetable mixture. Stir about 1 minute

Add Black beans, corn, salt, and Turmeric and cook on Med Heat for 2 minutes. (stirring continuously)

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