Entrées•Side dishes

Quinoa with Vegetables, Mushrooms and Roasted Turkey (optional)

December 26, 2017 by admin Recipe rating:

Bon Appetit from Sophia with Grace!

3.7 from 86 votes
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Quinoa with Vegetables, Mushrooms and Roasted Turkey (optional)

Course Entrées, Side Dish
Total Time 30 minutes
Servings 5 -6 portions

Ingredients

  • 1 ½ cup of cooked quinoa
  • ½ finely chopped onion
  • ½ finely chopped bell pepper
  • ¾ cup of shredded carrots
  • 2 slices of roasted turkey approximately 6.5 oz cut into the small cubes (optional)
  • 5 oz of sliced mushrooms
  • 1 tbsp of fennel stalk finely chopped
  • 1 stalk of celery sliced very thin
  • ½ cup of shaved fresh broccoli floret or the green flower part
  • 2 tbsp of Coconut Aminos Teriyaki sauce
  • Salt and black pepper to taste
  • 1 tbsp of fresh rosemary leaves
  • 1 tbsp of squeezed fresh lemon juice
  • Grated or thinly sliced Parmesan cheese to taste

Instructions

  1. Place a medium size skillet on the stove over medium heat. Add extra virgin olive oil.

    Put onions, carrots, fennel, celery and bell pepper into the skillet and cook them until onions are slightly brown.

    Stir them occasionally. Add mushrooms and roasted turkey to the skillet and stir them.

    When mushrooms are almost ready, add broccoli, and season vegetables and turkey with salt, black pepper, rosemary leaves. Add lemon juice, coconut teriyaki sauce and stir them together.

    Cook for 5 more min and then add quinoa to the skillet. Stir it together. Cook for 3 more min and turn off heat.

  2. Quinoa preparation:

    Thoroughly rinse and drain a ½ cup of dry quinoa under cold water.

    Place quinoa in a medium size saucepan with 1 cup of water and bring to a fast simmer. Cover with a lid. Reduce heat and cook for 15-20 min.

Recipe Notes

You can cook quinoa while you are cooking vegetables and turkey or cook it in advance and keep it in the refrigerator.

Serve this dish with parmesan cheese sprinkled on top of Quinoa.

Bon Appetit from Sophia with Grace!

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