MEDITERRANEAN QUINOA VEGGIE PILAF

MEDITERRANEAN QUINOA VEGGIE PILAF

• 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.