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Veggie Power Bowl


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"By Lori Dailey"

Serves 6-8 | Prep Time 15 minutes | Cook Time 15-20 miuntes

Why I Love This Recipe

This bowl is made with simple, fresh ingredients, and comes together in just 20 minutes. Gluten-free and vegetarian.


Ingredients You'll Need

1 cup tri color or white quinoa, rinsed 30-90 seconds
1 3/4 cups water or broth
1 Tbsp. olive oil
1-2 zucchini, cut into bite-size pieces
1 cup diced onion
1-2 tsp. minced garlic
16 oz. mushrooms, sliced
3 carrots, cut into bite-size pieces
15 oz. can chickpeas, rinsed and drained
salt & pepper, garlic powder, oregano, basil, and/or cayenne pepper to taste


Directions

Rinse quinoa in a mesh strainer for 30-90 seconds
Place quinoa in a 2 quart saucepan with 2 tsp. olive oil over medium-high heat, stirring constantly
Add 1 3/4 cups water or broth and bring to a rolling boil
Cover and simmer on low heat for 15 minutes
DO NOT OPEN LID- remove from heat and let stand for 5 minutes
Fluff quinoa gently with a fork and serve
If any liquid remains in the bottom of the pan or if the quinoa is still a bot crunchy, return the pot to low heat and cook, covered, for 5 additional minutes


Veggies:
Preheat oven to 425
Place chopped veggies and drained chickpeas on a baking sheet
Toss with 2 tsp. olive oil and seasoning to taste
Bake 15-20 minutes or until tender
Place quinoa in a bowl and top with veggies
You can also add chicken, shrimp, steak, salmon


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