Quinoa & Veggies
This week’s recipe comes from Care Coordinator Alfredo Munoz and was featured at our National Health Center Week celebrations in August. It’s easy to make and packed with nutrients.
- 1 cup Quinoa
- 2 cups water
- Green bell pepper
- Orange bell pepper
- Red tomato
- Pink Himalayan Sea Salt (you can substitute regular salt)
✿ 1 cup of Quinoa contains 3.6g of total fat, 0.4g of saturated fat, 2g of polysaturated fat, 3g of monosaturated fat, 12.9mg of Sodium, 39.4g of carbohydrates, 5.2g of Dietary fiber, and 8g of protein.
Place 2 cups of water in a pot to boil. While your water is boiling, dice up all of the veggies like you’re making a chunky salsa. Take 1 cup of quinoa and rinse in a strainer. Place the rinsed quinoa in a pan and cover with boiling water. Let it simmer on medium-low heat for 15-20 minutes.
Once the quinoa is ready, serve on a plate. Cover the quinoa with the diced vegetables, squeeze fresh lime juice on top, and sprinkle with salt to taste.