January 20, 2020
1 tablespoon olive oil
3 cloves garlic minced
1 small white onion diced
1 cup sliced carrots about 2 medium
1 28 oz can diced tomatoes
4 cups water or vegetable broth
1/4 cup white quinoa uncooked
2 teaspoons Italian seasoning
2 bay leaves
Salt + pepper to taste*
1 cup chopped zucchini 1 small or 1/2 of 1 medium
1 1/2 cups chopped asparagus
1 packed cup chopped kale or spinach
1/2 cup frozen peas
Nutritional yeast or parmesan to garnish
Heat oil in a large sauce pan over medium-high heat. Add garlic, onions and carrots and cook until starting to brown, about 2 - 3 minutes. Add tomatoes, water, quinoa, spices, bay leaves, salt and pepper and stir to combine. Bring mixture to a boil, then cover and reduce to simmer for 20 minutes.
Remove lid and stir in remaining vegetables. Cook for 10 minutes more until asparagus has started to soften, but still has a light crunch.
Taste, adjust seasonings as needed and serve immediately. Garnish with nutritional yeast (or cheese) if you want some cheesy flavor.
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