Description
An extremely healthy quinoa bowl mixed with vegetables and very savory dressing! Enjoy it warm as a main dish or serve cold as a wonderful salad!
Ingredients
Scale
- 1 cup quinoa
- 1 cup broccoli florets, finely chopped
- 1 package (10.8 oz.) mixed vegetables (corn, carrots, peas, green beans)
- 1/4 cup red onion, diced
- 1 red bell pepper, diced
- 1 stem green onion, finely chopped
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon fresh basil leaves, chopped
For the dressing:
- 3 tablespoons fresh lemon juice or lime juice
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook quinoa in a rice cooker just like how you cook regular rice. It takes about 10 minutes to cook 1 cup quinoa in my Tatung Rice Cooker and Steamer. If you don’t have a rice cooker yet, here’s what to do. Rinse quinoa under cold water and drain. Place it in a pot and cover with 1 3/ 4cups water. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water is absorbed. Remove from the heat and keep covered for 5 more minutes. Transfer the quinoa to a bowl and fluff it with a fork; let cool.
- Cook mixed vegetables with chopped broccoli florets according to the package instruction. (Empty frozen contents of bag into a saucepan. Add 1 cup water. Cover and cook over medium-high heat for 5 to 6 minutes.) Stir occasionally. Drain and set aside.
- In a small bowl, combine lime juice, Dijon mustard, olive oil, sea salt, and ground black pepper. Mix well.
- In a large bowl, combine cooked vegetables, red onion, bell pepper, cilantro, basil, and green onion. Add quinoa and pour the dressing over. Stir until even. Dish, serve warm or cold.
