Quinoa Italiano

When I cook my quinoa for a main course dish, I often add chicken or vegetable boullion to the water to add delicious flavor and aromas to the whole house.  I don't add it if I'm fixing the quinoa for a breakfast or dessert dish.   So for this dish, I would add it and cook it following the package directions.

In another pan, I saute my onion and garlic, then celery and carrots, green and other colored bell peppers, eggplant, broccoli, and zucchini.  Then I'll add a spaghetti or marinara sauce and a can of black or other type of beans.  Sometimes I add Morning Star Crumbles which is similar to hamburger but made from soy but not always.  I must confess that I do love Ragu Chunky Garden Style spaghetti sauce probably because it is so sweet.  I know I like to keep my sugars low in my diet, but when I use this sauce, at least I can feel good that it's made with sugar and not high fructose corn syrup.  I also like to add a can of diced tomatoes, and if I've got fresh garden tomatoes, it's even better.  I add my spinach and mushrooms last.  I use basil and oregano, salt, pepper, and cayenne for seasonings. 

To serve, I put my quinoa on the bottom, the sauce next, and top it with parmesan cheese.   Serve with a salad for a lovely satisfying meal.

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