Description
Colorful quinoa dish with herb infused quinoa and seasonal spring veggies. Serve with sparkling rosé for a refreshing plant-based pairing!
Ingredients
- 1 cup quinoa (dry)
- 1 12 oz. jar artichoke hearts (packed in water)
- 1/4 tsp garlic powder
- ½ tsp dried thyme
- pinch of Himalayan sea salt
- pinch of black pepper
- 2 cups frozen peas
- 2 cups carrots, diced
- 1 bell pepper, finely chopped
- 1/4 cup sunflower seeds
- 2 green onions, green part only
- 1 lemon, squeezed
For serving
Instructions
- To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add in the garlic powder, dried thyme, and salt and pepper. Reduce the heat to medium-low, cover, and cook for 5 minutes. Reduce the heat to low and stir in the sliced artichoke hearts, frozen peas, diced carrots, diced bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 8-10 minutes.
- Remove from the heat and fluff with a fork. Taste and season with Himalayan sea salt and black pepper to taste.
- Serve immediately with fresh lemon and a sprinkle of sunflower seeds with a glass of Rosé!
- Store leftovers in the fridge for 3-5 days. Can be served warm or chilled!
Notes
Recipe adapted from No Meat Athlete: Quinoa Primavera
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entrée, Wine Pairing
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free