Sautéed Veggie Quinoa Salad

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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.   

Empty out your produce drawer and throw what you've got on the stove for a little sautée action.  I had some carrots, zucchini, mushrooms, orange pep and a handful of spinach that was seeing its last days.  I hate throwing food away.  When its getting near the expiration date, its time to make something like this, Special Pasta or Garden Veggie Quinoa Soup.

Sauteé in a dash on olive oil, then salt and pepper.  Once cooked to your liking, serve over a bed of quinoa with homemade Italian Balsamic Vinaigrette and freshly chopped basil.

Healthy and hearty.  Quinoa really is a super food.

Sauteéd Veggie Quinoa Salad

Ingredients:

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!)

The Quinoa:
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

Directions:

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!

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