This recipe is the perfect way to jump start any week. Serve all by itself for a nutritionally complete meal or pair with grilled tilapia, sweet potato rounds and asparagus for a Super Sunday dinner.
- 1 cup uncooked quinoa
- 2 cups good water
- 1 clove crushed garlic (optional)
- 1 red bell pepper
- 1/2 cup frozen (fresh if you have them) peas
- 2 teaspoons capers
- 1 dozen or so Kalamata olives – pitted
- 2 health sprigs of fresh basil
- 1/3 bunch of fresh curly parsley
- 1 large carrot – washed but not peeled
- 1 small red onion
- 1/2 teaspoon each of granulated garlic & onion
- 1 tablespoon of good balsamic vinegar
- 1/4 small lemon
- 1/4 cup grapeseed or olive oil
Shred onion in food processor. Place shredded onion in bowl of good water to soak.
Remove peas from freezer to allow them to thaw.
Bring water, quinoa and garlic to boil in a 2 quart sauce pan. Reduce heat to simmer. Cook covered for about 10 minutes or until all the liquid is absorbed.
Toss olives, lemon* and capers into the processor and pulse 2 -4 times.
Add basil & parsley and pulse to chop. Add to the carrot mixture.
Toss all the ingredients together in your bowl.
Add your spices and toss again.
When the quinoa is finished cooking let it cool for about 10 minutes. If you are using fresh peas add them to the quinoa now. No need to mix in. Just do pour right on top and cover the pan.
Drain the onions.
Once cooled to where it is warm but not hot enough to burn your hands add the grapeseed/olive oil, onion and peas (if using frozen) to the pot and stir to combine.
Pour the quinoa mixture into your veggie bowl and toss to combine.
Chill for at least 2 hours and enjoy.
At our house we portion out into glass bowls with lids for an easy grab and go meal or snack.
*Only add the lemon meat/flesh. Reserve the yellow skin for sweet or salty lemon zest.