More Quinoa. This time with Basil. I love my little herb garden. Fresh Basil, Mint, Cilantro, Parsley, Thyme all right at your finger tips. It makes cooking a lot easier since all these fresh herbs are right outside the door.
Sauteéd Veggie Quinoa Salad
Garlic Balsamic Vinaigrette:
3 Tbs Balsamic Vinegar
2 Tbs Extra Virgin Olive Oil
2 cloves garlic, minced
Squeeze of half a lemon
Sea Salt & Freshly Ground Pepper
1 t Garlic infused Grapeseed Oil (optional) I used Wildtree brand (So good!)
3/4 cup Quinoa (uncooked) cooked
2 large carrots, peeled and slivered
1 orange pepper, sliced
1 small zucchini, sliced
1 cup mushrooms, sliced
a handful of spinach
any veggies on hand
1/4 c basil, roughly chopped
Sea Salt and Cracked Pepper
Cook Quinoa according to instructions (I normally use a 1.5:1 water to quinoa ratio). Sauteé chopped vegetables. Whisk together ingredients for the vinaigrette. Once vegetables are cooked to your liking, layer over quinoa. Top with vinaigrette, mix. Salt and Pepper to taste. Stir in Basil.
Bon Appétit! Serve with some freshly grated Pecorino Romano or Parmesan, if desired!