Quinoa is packed with protein and nutrients and best of all, it’s delicious. This dish can be served warm or cold the next day as a salad. It seems like a lot of ingredients but it comes together quickly.
Ingredients (always use organic when possible):
1 cup of quinoa
2 cups of vegetable broth
1 cup of shaved Brussel sprouts
2-3 large kale leaves with stems removed and chopped
1-2 large scallions chopped
1 thick slice of red onion chopped
1 small carrot shaved
¼ cup of toasted pepitas (pumpkin seeds)
¼ cup of raisins
1 cup of black beans
1-2 T of fresh herbs chopped (I used mint, parsley and basil)
½ cup of fresh squeezed orange juice
1 tsp of orange zest
1 tsp sugar
2 T of rice wine vinegar
¼ tsp cumin
Salt and pepper to taste
Bring 2 cups of vegetable broth to boil, throw in 1 cup of quinoa, stir, cover, and simmer on low for 20 minutes (cook according to quinoa directions if your quinoa differs).
Toast pepitas and put them aside.
Chop vegetables while quinoa is cooking. Chop herbs set aside (separate from vegetables).
In a small bowl mix together orange juice, orange zest, sugar, rice wine vinegar, and cumin.
When quinoa is finished, give it a stir and throw in vegetables and stir again. Cover the pot and let them wilt for 1-2 minutes. Keep the heat on low.
Stir in orange juice mixture, black beans, raisins, pepitas and finally herbs. Stir and serve.