Monthly Archives: December 2012



Serves 4 as a main dish, 6-8 as a side dish


1 Tablespoon olive oil

1 medium onion, chopped

½ cup yellow or orange peppers

1 teaspoon lemon zest (optional)

½ teaspoon table salt

2 cups quinoa (see note below)

3 cups low-sodium broth (chicken or vegetable)


Combine the onion, oil and peppers in a large saucepan that has a lid stirring frequently over low-medium heat, about 4 minutes.  Add the quinoa increasing heat to medium and stir about, 5 minutes. This will bring out it’s nutty flavor.

Stir in the broth and lemon zest (optional), increasing the heat to medium-high until broth is completely absorbed, about 10 minutes.  Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes.

Remove from heat and let stand covered for about 10 minutes, fluff quinoa with a fork.  Combine with Stir-Fried Vegetables, recipe below.

Note: before cooking quinoa, same goes for rice, it is best to rinse them.  By doing this you wash away any excess of starch, preventing the grain to turn out sticky or gummy. Rinse using a large, fine-mesh strainer and rinse under cool water, stirring occasionally. Set the strainer of your rinsed quinoa over a large bowl. Let it dry for about 10 minutes in the strainer or until ready to use.



2 zucchinis, diced into 2-inch cubes

1 yellow squash, diced into 2-inch cubes

1 Tablespoon olive oil

1 garlic clove, minced

1/4 teaspoon Italian seasoning

1/4 teaspoon of table salt

1/8 teaspoon pepper

Dash of red pepper flakes (optional)


 Combine olive oil, garlic, Italian seasoning and red pepper flakes (optional) in a 10 or 12-inch skillet over medium heat, about 2 minutes.

Add zucchinis and squash increasing heat to medium-high.  Stir about 5- 7 minutes.

Remove skillet from heat and cover for about 5 minutes. The result should be crunchy vegetables.

Now combine the vegetables with the quinoa and enjoy!