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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup quinoa
- 1 cup vegetable stock
- 2 Tbsp. olive oil (divided)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup cauliflower (– cut into bite size florets)
- 1 cup broccoli florets (cut into bite size pieces)
- 1/2 red pepper (chopped medium)
- 7 crimini mushrooms (sliced thin)
- 1/4 red onion (small, – sliced into 1⁄2 inch strips)
- 1/2 cup cherry tomatoes (quartered)
- 1 clove garlic (minced)
- 2 Tbsp. sherry (divided)
- 1/2 avocado (sliced in the skin in cubes and scooped out to be stirred in the veggie mixture with the dressing)
- 1 Tbsp. honey
- 1 tsp. balsamic vinegar
- 1/2 tsp. Dijon mustard
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Directions
- Place raw quinoa in a saucepan and add the vegetable stock, 2 tsp olive oil, salt and pepper. Place lid on pan and cook on high on cooktop. Bring contents to a boil.
- Immediately turn heat to low and cook about 15-20 minutes until liquid is almost absorbed. Remove pan from heat and keep lid on pan to keep warm.
- For the sauteed vegetables Heat a large saute pan on medium high heat, add 1 Tbsp. olive oil to coat bottom of pan.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium360mg10% |
| Protein4g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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