Ingredients
1 Tbsp. Macadamia Nut OIl
1 small Red Onion, diced
1 Large Carrot, diced
1 Large Garlic Clove, Crushed
1 Cup uncooked Quinoa
1 Cup Vegetable Vroth
2 Medium size Zucchini, quartered and sliced
1 Medium size Yellow Squash, quartered and sliced
1 Tsp. Dried Basil
1 Can Black Beans
Salt and Pepper to Taste
Directions:
Quinoa, Black Beans with Zucchini and Yellow Squash Vegan Recipe Heat 1 Tablespoon Macadamia Nut Oil (contains a balanced blend of omega 3 and omega 6). Add 1 small red onion, diced, 1 large carrot diced, 1 large garlic cloves, minced and saute until softened, about 3 minutes. Add 1 cup uncooked quinoa (try the Inca Red Quinoa for a visual and tasty treat) and 2 cups vegetable broth, salt and pepper to taste and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes.
Stir in 2-medium sized zucchini, quartered and sliced, and 1 medium sized yellow squash, quartered and sliced, 1 teaspoon dried basil, and 1 can black beans, rinsed and cook until the quinoa and vegetables are tender, about 5-10 minutes longer. Taste and adjust the seasonings, sprinkle with fresh basil and serve hot.
I love how the quinoa in tempered by the basil. A very satisfying meal. Quinoa is one of the staple foods on the Incas, it was called “the mother grain.” Botanically, quinoa is not a true grain, but can be used as one.
Compared to all grains, it has the highest protein content and is gluten free. Quinoa has more calcium than milk and is high in fat content than any grain (which provides a feeling of satiety). A very good source of iron, phosphorous, B vitamins and vitamin E. An appropriate grain for recent vegetarians who crave nutrient-concentrated foods.
The healing properties of quinoa: Strengthening for the whole body, tones the kidneys and the pericardium (heart) functions.
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