Quinoa with Cauliflower & Broccoli

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Quinoa with Cauliflower and Broccoli

Nutritive Information

Per Serving

  • Calories: 120 Kcal
  • Fat: 3.5 g
  • Carbohydrate: 20 g
  • Protein: 5 g
  • Fiber: 4 g

Ingredients

  • 1 Tbsp. extra virgin olive oil, divided
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 cup chopped onion, divided
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme, chopped medium (1 tsp. dried may be substituted)
  • 1 Tbsp. fresh oregano, chopped medium (1 tsp. dried may be substituted)
  • 1 cup quinoa
  • 2 cups reduced-sodium vegetable broth
  • Salt and freshly ground black pepper

Instructions

  • In skillet, heat 2 teaspoons olive oil over medium-high heat. Add cauliflower, broccoli, peppers, 1/2 cup onion and garlic. Sauté 5 minutes until vegetables start to soften. Stir in herbs and sauté 2 minutes. Remove from stovetop and set aside.
  • In strainer, place quinoa and rinse thoroughly with cold water. Using your hand, swish quinoa under running water for 2 minutes to remove bitter natural coating. Drain and set aside.
  • In medium saucepan, heat remaining teaspoon oil over medium-high heat. Add remaining onion. Sauté about 3 to 4 minutes. Add broth and quinoa. Increase heat to bring mixture to boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
  • Gently stir in vegetable mixture and combine well with quinoa. Season with salt and pepper to taste. Serve.

Serves

8 Servings.

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