Quinoa with Mixed Vegetables - Delicious Living
Quinoa, a staple of the Incas, is a gluten-free whole protein and a good source of phosphorus, magnesium, iron, and fiber.
Ingredients
- ½ cup quinoa
- 1 cup carrot juice
- 1 low-sodium vegetable bouillon cube (to make 2 cups broth)
- 2 cloves garlic (crushed)
- 2 tablespoons flax oil
- 1 tablespoon extra-virgin olive oil
- ½ red onion (diced)
- 2 stalks celery (diced)
- 1 red bell pepper (diced)
- 2 small zucchini (quartered lengthwise and diced small)
- ½ teaspoon sea salt
- 4 scallions (sliced)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley (chopped)
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