4 servings
(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)
Ingredients
1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)
1 red onion, or leek chopped
2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth
1 red or yellow pepper chopped, or a combo of both
1 small carrot, chopped
1 cup of Cremni and / or Portobello mushrooms
2 cup broccoli florets
½ cooked sweet potato ( optional)
2 garlic cloves, minced
2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)
4 cups of arugula
Sea salt & ground pepper to taste
Juice of 1/2 lemon (optional, for a zesty kick)
To Prepare
In a large sauté pan, heat olive oil ( or broth) over medium heat.
Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)
Add in garlic and sauté 2 more minutes.
Add veggies and sauté another 3-5 minutes or until desired tenderness.
Add basil (reserving one tablespoon for garnish) for another minute or so.
In large bowl combine veggie mixture to cooked quinoa, toss gently
Salt and pepper to taste.
Add in a few splashes of vegetable broth or water if you want more moisture.
Squeeze on lemon juice for a zesty, refreshing burst.
Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc
Add on top of arugula or your favorite greens