Recipes: Vegetable Quinoa and Vegetable Bouillon

• 1 Tbsp. olive oil
• 1/2 diced Vidalia onion
• 1/2 diced green pepper
• 1 1/3 c. dry quinoa
• 2 2/3 c. water
• 1 Tbsp. Vegetable Bouillon (recipe below)

Instructions:

In a medium size saucepan, heat olive oil over medium heat. Saute onion and green pepper with a pinch of salt and pepper. When the pepper is soft and the onion is transluscent, stir in quinoa, water and vegetable bouillon. Bring to a boil, then reduce to simmer for 15 minutes. Cover and remove from heat. Fold quinoa so vegetables are mixed throughout. Serve warm. We served ours with chicken tenders using the Sweet & Spicy Rub Recipe, some Garlicky Brussel Sprouts, and fresh strawberries. Mmm!

Vegetable Bouillon Recipe:

Ingredients:

• 1 oz. sundried tomatoes (about 6-8 sundried tomato halves)
• 2 oz. fresh cilantro leaves (about 1 bunch)
• 2 oz. fresh parsley leaves (about 1 bunch)
• 3.5 oz. vidalia onion (about 1/2 medium onion)
• 4 garlic cloves
• 7 oz. leeks (about 1 leek)
• 7 oz. carrots (about 4 carrots)
• 7 oz. celery (about 4 stalks of celery)
• 7 oz. fennel bulb (about 1 bulb)
• 9 oz. fine sea salt

Instructions:

Combine all ingredients in food processor. You may need to pulse each ingredient separately and mix in a large bowl at the end, depending on the size of your food processor. Yields about 4 cups or 4 small canning jars. Great for gifts. Store in refrigerator or freezer. Use 1 tsp. per 1 cup of water. Great as the base of a soup, or saute to season meat, fish, sauerkraut, or scrambled eggs. Very versatile recipe!