Thursday, March 22, 2012

Cumin Quinoa Veggie Dinner Salad

Cumin Quinoa Veggie Dinner Salad

1 cup quinoa (we mix regular and red together)
2 cups boiling water
1 yellow onion, thinly sliced
2 garlic cloves, chopped
2 carrots, chopped
1/2 yellow bell pepper, chopped
3-4 crimini mushrooms, chopped
1/4 zucchini, chopped
1 can chickpeas, drained
1-2 tsp freshly ground cumin
1-2 tsp cayenne
salt and pepper
1-2 cups fresh spinach
1 avocado
1 lime

Bring water to a boil and add quinoa. Allow to simmer, uncovered, until water is absorbed. Fluff with a fork and allow to cool.

In a large skillet, saute onion in some water. Add water if they stick too much - continue to do this throughout cooking so that you don't end up using oil! Add garlic after onions become translucent. Continue adding veggies, except spinach, avocado and lime, and allow to cook through. Add spinach last and allow to cook, removing from heat just after the spinach wilts. Add veggie mix to quinoa.

Serve cold topped with a few slices of avocado and a wedge of lime.

Serves 4-5.

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