back on my quinoa kick… toasted with some vibrant veggies!
this is a simple way to repurpose leftover apple-glazed roasted carrots and use up that extra broccoli that’s been sitting in the crisper in your fridge. oh yeah, and quinoa is a fantastic way to add a little fiber boost to a dish.
prep veggies:
- chop leftover roasted carrots into thin sticks
- cut broccoli into small florets
the quinoa:
- bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
- then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
- allow to cool, then fluff with a fork
the stirfry:
while the quinoa is cooking, start stirfrying the veggies.
- add broccoli florets to a large wok on medium heat
- add 1/4 cup water to wok and blanch broccoli until it turns a vibrant green and slightly tender
- heat up 2 tsp extra-virgin olive oil in a large wok
- add 1/4 white onion (peeled, rough chop) to wok
- add a dash of sea salt
- add chopped carrots to wok
- season w/ ground black peppercorns
- stirfry for a few minutes until veggies are warmed up
- add 1.5 cups cooked quinoa and toss with veggies in wok, until quinoa is slightly toasted
food styling:
- dish up toasted quinoa & veggies in a soup bowl
- season w/ ground black peppercorns
- pairs well w/ a glass of elderflower sparkling water
Those carrots look just wonderful. Great dish.