You can substitute any grain for quinoa, and it will still taste great, but the nutritional info will change accordingly. You can change the herbs and spices (from Italian to Mexican, for example) and use it in even more ways--burrito filling, side dish for tacos. You can also add any meat option you'd like; ground meats would be good in the Italian version, and shredded pork or chicken would be great in a Mexican version. It's wonderfully versatile!
Ingredients
- 2c quinoa
- 2 large carrots, chopped
- 1 stalk celery, chopped
- half a large onion, chopped
- 1 large (2 medium) zucchini, chopped
- 1c chopped Cremini or button mushrooms
- 1 15oz can diced tomatoes (I always used the unsalted kind)
- 1T smoked paprika (you can use more if you want)
- red pepper flakes to taste
- salt & pepper to taste
Seasoning options:
- Italian herbs & spices: fennel, oregano, and basil
- Mexican herbs and spices*: cumin, chili powder, cilantro
- Poultry seasoning: thyme, citrus, tarragon, sage, Herbes de Provence
- Pork seasoning: sage, balsamic vinegar reduction, chopped apples
*Pro tip: trade out the carrots, celery, and zucchini for corn and black beans, and chili peppers (jalapeno, Serrano, or Anaheim)
Directions
Cook the quinoa per package directions (pro tip: if you want to add more flavor, cook in stock instead of water). If you're going to use this as filling for something (peppers, zucchinis, enchiladas, etc.) you won't need to cook the veggies in advance. If you're going to serve this as a side dish, you'll probably want to sauté the veggies in a little olive oil until tender (and you'll probably want to drain the tomatoes).Add veggies to cooked quinoa and season. This makes approximately 10 half-cup servings. I based that on the way I make stuffed peppers--split in half length-wise, stuffed, and covered in cheese.
Nutrition info is for basic recipe, with veggies, without beans or meat.
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