Quinoa Veggie Pilaf

One of my favorite catch phrases is “eat the rainbow” and it certainly applies to this colorful Quinoa Pilaf. Simple and flavorful it pairs wonderfully with my Chick’n Piccata recipe!

Ingredients

1 ¼ cups Quinoa

¼ cup Veggie broth

2 ½ cups water

2 Tbl Olive Oil

2 Tbl Spice Beast Master Blend

OR ½ tsp each Salt, Garlic powder, Pepper, Parsley, Onion powder

1 cup chopped Asparagus

½ cup diced red pepper

½ cup diced yellow pepper

1 large shallot diced

4 cloves garlic minced

1 cup diced red cabbage

½ cup diced peeled carrots

1 ½ cups cauliflower florets

Preheat oven to 450 and roast cauliflower with a drizzle of olive oil, salt and pepper for 15-20 min until it begins to brown. Remove and set aside.

Get your quinoa going in a medium saucepan add the water and quinoa and bring to a boil then reduce to simmer and cook UNCOVERED until all the water has been absorbed. Put a lid on it and remove from heat for 5 min. This will allow the quinoa to steam and fully open. Uncover, fluff with a fork and set aside.

In a large skillet heat the olive oil over medium heat and add carrots and shallots and cook 2-3min. Add the spices and stir until fragrant. Add all other veggies and mix thoroughly. Add quinoa and stir to combine.  Drizzle with ¼ cup veggie broth.

Quinoa Pilaf and Chick’n Piccata pair beautifully together!