Recipes: Vegetable Quinoa and Vegetable Bouillon

Recipe for Vegetable Quinoa:
Ingredients:
  • 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!

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One response to “Recipes: Vegetable Quinoa and Vegetable Bouillon

  1. Pingback: Weekly Basket and Recipes! | My Journey to Lean

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