I had a bag of green beans that I wanted to use and it occurred to me to make this delicious mixture of quinoa with vegetables that are perfect to use as a base in a bowl or as a garnish with salmon, chicken, fish, meat or whatever you want.
We serve it with salmon (it works with chicken, fish, shrimp, just like that), and just looking at the photos is making my mouth water to remember how rich it was. Also super easy!
For the entire meal, it took me about 20 – 25 minutes and it would have been 10 minutes or less if I had cooked quinoa from previous days.
The quantities I am going to put with cooked quinoa, to make it easier, although the reality is that it is one of those recipes that you can add or remove vegetables or quinoa and make it to taste.
If you have never eaten quinoa or cooked, you do not know what you are missing. It is a grain-cereal full of properties, very healthy and that cooks faster than rice.
If you do not like a vegetable or do not have it at home, just omit or change for another one that you like or have. I always tell you that you can vary the recipes to adapt to you, what you like, and have.
I got excited and strayed from the topic, going back to the recipe. I used a mixture of broccoli, green beans, zucchini, and carrots.
In the end I put a touch of turmeric to the quinoa but it is completely optional, I add it because I like its flavor and take advantage of the properties of turmeric.
Even the little one ate and loved it. Here is the recipe to prepare it at home.
Ingredients
- 1 cup cooked quinoa
- 1 1/2 cup broccoli in florets
- 1 cup green beans,
- chopped 1 zucchini,
- chopped 1 large carrot, peeled and in half-moons,
- 1/2 teaspoon turmeric powder optional
- Lemon juice to serve
- Salt and pepper to taste
- Salmon or chicken to taste
Instructions
Peel the carrot, cut in half and then in half moons or half slices, do not cut it very thick because it will not cook well.
Add broccoli, carrots, and green beans to a lightly greased skillet.
Add about 2 to 3 tablespoons of water and cook over high heat for about 4 minutes, mixing occasionally.
The vegetables should be a little soft, add the zucchini, cook 1 minute more and add the cooked quinoa, turmeric, salt and pepper.
Mix well and cook about 2 to 3 minutes more to finish cooking the vegetables.
Serve alone or use it as a garnish or as a healthy bowl base as we did.
Serve with lemon juice, the mixture of turmeric with lemon and vegetables half crunchy or al dente is spectacular.
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Notes
Salmon: I only cooked the fillets in a pan with a drizzle of oil, in the end, I separated with a fork and browned more. Season with salt, pepper, garlic powder, and onion powder.
Green Beans: I used fresh, you can use frozen only you do not have to cook as much, add together with the zucchini.
Vegetables: If it is a lot of vegetables (it is the base of your plate). Change for another one that you like or have at home, be it bell peppers, asparagus, more broccoli or zucchini, etc
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