This a very quick, easy, and healthy recipe for breakfast, lunch, or a dinner side dish. The recipe is very versatile and adaptable - you can use squash, zucchini, peppers, peas, snap peas, corn, mushrooms, asparagus, or any spring vegetable. Serve alone or on top of salad greens for a hearty lunch.
1 cup quinoa (dry)
2 zucchini, chopped
1-2 bell peppers, diced
1 small white onion, diced
1 handful of cilantro, diced
1 tablespoon lemon juice
1 jalapeno, chopped OR 2 teaspoons red chili flakes (adjust to your liking)
1 teaspoon salt
1/2 tablespoon oil (organic, expeller-pressed high oleic sunflower oil)
1 teaspoon mustard seeds
1 teaspoon turmeric
OPTIONAL: 1 teaspoon of any MasalaMix
-Cook quinoa according to package directions (we usually rinse under cool water, then add to a pot with 2 cups of water for 1 cup of quinoa. Bring to a boil, then simmer for 15-20mins until all of the water has evaporated and the quinoa is soft and fluffy)
-In a separate large pan, add oil and place on medium heat
- Once hot, test by adding 1 mustard seed. If it pops, the oil is hot enough. Then add remaining mustard seeds - be careful of splatter as oil is hot.
- Once all of the mustard seeds have popped, add onion, turmeric, and jalapeno (if using), and saute for a minute until onion becomes transulcent
- Next, add zucchini and bell pepper, red chili flakes (if using), and stir fry for a minute. If using MasalaMix, add here. Veggies should remain crispy (to your liking)
- Add salt and stir well
- Add cooked quinoa to the pan, and mix well. Keep the pan on low flame.
- Add lemon juice and cilantro, mix well.
- Taste and adjust lemon juice/salt/chili flakes to your liking
- Turn off the heat, and let rest for 5 minutes. Can serve warm, at room temperature, or cold.
Leave us a comment if you've recreated a dish after one of our classes!