Red Quinoa Salad with Skillet Veggies
Whip up this red quinoa salad with skillet veggies for a simple yet satisfying meal that's both nutritious and tasty. With a mix of fresh vegetables and fluffy quinoa, it's a winner!
Ingredients
- ½ cup uncooked Quinoa
- ½ sweet onion chopped
- 1 medium zucchini chopped
- 1 bell pepper chopped
- 1 teaspoon dried cumin
- 1 teaspoon dried cilantro
- 1 oz crumbled Feta Cheese
- Green Tabasco to taste
Instructions
- Bring the Quinoa and 1 cup of water to a boil over high heat. Once boiling, cover, reduce to a simmer and LEAVE IT ALONE for at least 15 minutes. I have a hard time with this leave it alone thing, can you tell?½ cup uncooked Quinoa
- Heat a small non-stick skillet over medium high heat. Spray with non-stick cooking spray. Add the onion and cook for at least 2 minute so that the onion just starts to burn.½ sweet onion chopped
- Toss the onion around a bit and then add the remaining veggies.1 medium zucchini chopped, 1 bell pepper chopped
- Sprinkle with a bit of Kosher salt and pepper. Toss to coat everything and then cover. Don’t touch it for 2 minutes.
- After 2 minutes uncover, add the cumin and cilantro. Toss to coat everything and cover again for 2 more minutes.1 teaspoon dried cumin, 1 teaspoon dried cilantro
- Shut off both burners and mix the cooked Quinoa with the veggies. Split into two equal portions around 2 cups each. Top each with ½ oz of feta and a dash or two of Tabasco, if you like.1 oz crumbled Feta Cheese, Green Tabasco to taste
Nutrition
Calories: 262kcalCarbohydrates: 43gProtein: 11gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 185mgPotassium: 796mgFiber: 7gSugar: 10gVitamin A: 2846IUVitamin C: 127mgCalcium: 138mgIron: 4mg
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