1 ½ cups quinoa, rinsed
3 cups water or unsalted stock
½ teaspoon of salt
1 tablespoon oil
1 red bell pepper, diced
½ onion sweet or white, diced
¾ cup of carrot, diced or shredded
1-2 tablespoons of fresh herbs (basil, thyme, etc), minced
1 cup of baby spinach
Salt and pepper to taste
1 teaspoon of fresh lemon juice
2 cups shredded roasted chicken, smoked fish (optional)
Place rinsed quinoa in a sauce pan with a tight fitting lid, add water and salt. Bring to a boil, reduce to simmer and cook until water is absorbed – about 10-15 minutes depending on variety. Fluff lightly with a fork.
Meanwhile, heat oil in a large sauté or frying pan over medium high heat. Add onion and bell pepper, mix well and cook for 3 minutes or until onions begin to soften. Add carrots and continue to cook until heated through. Add fresh herbs and stir. Remove from the heat, stir in spinach and allow it to wilt slightly. Season to taste with salt and pepper and top with a squeeze of lemon.
To serve, vegetables can be combined with the cooked quinoa or served over a bed of quinoa. Other lean proteins can be added on top or stirred in with vegetables.