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Mediterranean Vegetables Quinoa

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Ingredients

Adjust Servings:
4 Extra-Virgin Olive Oil TBSP
1/4 Onions Chopped
2 Mushrooms
1 Zucchini
1/10 Fresh Ginger chopped
3 Garlic Cloves
1 Quinoa glass (150 ML)
1/2 Frozen Green Peas glass (75 ML)
1 Red Paprika TBSP
Hot Red Chile Pepper * if you like spicy
1/3 Cumin TBSP (1 TSP)
Koshar Salt
Freshly Ground Pepper
1 Organic Vegetable Stock Glass *you can also use water)

Mediterranean Vegetables Quinoa

For those who don't follow a strict low carb diet or when you need to get out of ketosis, this Vegetables Quinoa is a great side dish

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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You ask me if my Mediterranean Vegetables Quinoa is low carb? well, it’s not. Although the main focus of our blog is low carb Mediterranean recipes we also make healthy Mediterranean recipes. For those who don’t follow a strict low carb diet or when you need to get out of ketosis, this Vegetables Quinoa is a great side dish.

You can really go crazy with the vegetables you use. On this Vegetables Quinoa, I used mushrooms, zucchini, garlic, ginger, green peas, and onions. You can add or remove any of the veggies. I usually try to cook with whatever i have in my kitchen. Some ideas to add to the dish are carrots, tomatoes (not too much), sweet potato.

Another great option if you’re looking for a vegetarian meal is to make this a main dish simply by adding lentils (or tofu).  If you go with the lentils version please make sure you sprout them for at list 24 hours.

Although I’m not recommending, you can replace the vegetable stock with water.

 

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Steps

1
Done

Prepare ingredients

1. Wash well the quinoa and soak it in water for 10-15 min while cutting the veggies (If you really don't like the taste of the quinoa you can let it soak in hot water for about an hour. But it's really not needed)
2. Cut all the veggies
3. Warm up a pot and add olive oil

2
Done

4. add the onions and when it starting to get a nice color (about 30-45 sec) add the ginger and garlic.
5. Add the mushrooms (30 sec after the garlic) let it cook and soften a little bit and add the zucchini and then add all the spices except the cumin. Stir well
6. cook for 2 min and add the vegetable stock and cover the pot. Keep it on low heat until boiling
7. When the stock is boiling, add the quinoa and stir occasionally.
8. it takes about 5-8 min until the water or vegetable stock will evaporate. About a min before the liquids evaporate completely, add the green peas and cumin stir and let it cook for the last min.
9. Turn off the heat and cover the quinoa pot with a kitchen towel for 10 min. Serve hot.

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