Quinoa + Veggie Skillet
Print recipeIngredients
- 4 cups Organic Low Sodium Vegetable Broth ()
- 2 cups Organic Quinoa ()
- 2 tablespoons Butter (grass-fed, no-salt) ()
- 1/2 cup Organic Frozen Corn ()
- 1/2 cup Organic Frozen Peas ()
- 4 cloves Garlic ()
- 2 Spring Onions, diced ()
- HandfulKale, chopped ()
- 1/4 cup Parmesan Cheese ()
- dash Himalayan Pink Sea Salt ()
- dash Pepper ()
Note
Directions
| Step 1 | |
| Bring quinoa and broth to a boil. Cover & simmer for 15-20 minutes or until liquid is absorbed. | |
| Step 2 | |
| Melt butter in a saucepan. Add vegetables and saute for 5 minutes. Season with salt & pepper. | |
| Step 3 | |
| Make a well in the center of the pan, add 4 cloves garlic & saute for 1 minute. Mix peas, corn, and garlic together. | |
| Step 4 | |
| Add onions and handful of chopped kale. Cover and steam until kale begins to wilt down. Top with parmesan cheese & enjoy! | |