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.

• 
• 
•