1C Quinoa (or brown rice) or 2C Cooked
2C Vegetable stock
¾tsp Thyme
¼tsp Turmeric
½tsp Sea salt
½tsp Black pepper
Cook about 12 minutes to directions on package
1C Zucchini, half moon slices
½C Onion, diced
2 Garlic cloves, minced
½C Red pepper, thin strips
1C Chickpeas, cooked
¼C Grape/cherry tomatoes, halved
½C Raisins
¼C Walnuts
½tsp Sea salt
Balsamic reduction
OPTIONAL ADDS
¼C Pepperoncini sliced
¼C Dried apricots, sliced thin
½C White wine (Pinot Grigio or Sauvignon Blanc)
2T Kalamata olives, chopped or sliced in quarters
In a separate large pot, sauté onion on medium until translucent (about 3-5 minutes) Add zucchini & red pepper, sauté about 3 minutes. Add in cooked quinoa, chickpeas, wine and olives and warm for 2-3 minutes. Serve and top with raisins, apricots, walnuts. Drizzle balsamic reduction on top.
