Ingredients-1tablespoon
extra virgin olive oil
white onion,
chopped
2 medium/large
carrots, peeled and chopped
2tsp coriander stalks, chopped
1cup chopped
seasonal vegetables, like cabbage , bell pepper, sweet corn kernels
2pressed or
minced garlic cloves
1cup tomato
juice
2cups vegetable
broth
2tsp chopped
fresh basil
1 teaspoon
salt,or to taste
2 bay leaves
Pinch red
pepper flakes
Freshly ground
black pepper
1 teaspoon
lemon juice
1 cup cooked
quinoa
Optional
garnish: freshly grated Parmesan cheese
Method-. Heat the olive
oil in large, heavy-bottomed pan over medium-low heat. Once hot, add the onion
and cook until tender, about 2 minutes. Add the garlic, and cook for 2-3
minutes. Add the carrots and vegetables of choice and continue to cook for 4 to 5 more minutes,
stirring occasionally. Add the vegetable broth, tomatoes juice, bay leaves, coriander
stalks and fresh basil. Reduce the heat to low, cover, and cook until the
vegetables are fork tender, approximately 10 minutes. Stir in the cooked quinoa
and season with red pepper flakes, salt and pepper, to taste.Add lemon juice to
taste. Serve warm garnished with freshly grated
Parmesan cheese.
Note: To cook the
quinoa, rinse 1/2 cup quinoa under cold water.Soak for 10 minutes. Add quinoa, 1cup
water, and a pinch of salt to a medium saucepan and bring to a boil over medium
heat. Boil for 5 minutes. Turn the heat to low and simmer r until water is
absorbed. Remove from heat and fluff with a fork.
