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Recipe tags: vegetable base, moderate difficulty, side, vegetarian, skillet
|1 cup||traditional quinoa, rinsed and drained|
|1 tsp||Better Than Bouillon® Seasoned Vegetable Base|
|1½ cups||fresh broccoli florets|
|1||small red bell pepper, seeded, stemmed, and chopped|
|2||green onions, thinly sliced|
|1||large carrot, peeled and grated|
|½ cup||golden raisins|
|2 Tbsp||freshly squeezed lemon juice|
|1 Tbsp||grape seed oil|
|¼ tsp||black pepper|
|⅛ tsp||ground cinnamon|
In a large saucepan, over medium-high heat, add water, quinoa and Vegetable Base; stir until base is dissolved.
Bring to a boil then reduce heat to a simmer. Cover and cook until done, about 25 minutes, stirring occasionally.
In a large bowl, add broccoli, red bell pepper, onion, carrot and raisins.
In a small bowl, whisk lemon juice, oil, cumin, sugar, salt, pepper and cinnamon; set aside.
Add cooked quinoa to bowl of vegetables and stir to combine. Pour lemon juice mixture over the top and stir to coat.
For an extra hot and spicy Garden Quinoa recipe, exchange the black pepper for cayenne pepper.